Zesty Basil Eggplant with Dates
Eggplant provides the "meaty" base for this dish, spiced up with ginger, cayenne and sweetened with juicy dates. Serve it over brown rice or pasta for a filling and delicious dinner!
Servings 4
Ingredients
- 2 tbsp sesame oil
- 1 med/large eggplant
- 1 medium red onion, chopped
- 1/4 tsp Kosher or Himalayan salt
- 6 cloves garlic, chopped
- 1/2 tsp ground ginger
- 1 large red bell pepper, seeded and cut into 1/2" pieces
- 1 tbsp red wine vinegar
- 2 tbsp low-sodium soy sauce, tamari or coconut aminos
- 1/4 tsp ground cayenne, to taste
- 1 cup fresh basil leaves, or 2 tbsp dried
- 4-5 large Medjool dates, pitted and chopped
- 1/2 cup raw cashews, chopped
- Cooked brown rice or pasta
Instructions
- Heat half the sesame oil in a large skillet over med-high heat.
- Once hot, add the eggplant cubes, sprinkle with the salt and saute, stirring often, until the eggplant is slightly browned and tender, 5-10 minutes. Transfer the eggplant to a bowl.
- Heat the remaining oil in the same skillet over med-high heat. Stir in the onion, bell pepper, garlic and ginger, stirring frequently, until the onion and pepper soften, about 5 minutes.
- Return the eggplant to the pan, along with the vinegar, soy sauce and cayenne, and saute for 3-5 minutes until all is melded. Add more soy sauce if needed.
- Remove from the heat, stir in the basil, dates and cashews. Serve warm, over brown rice or pasta.
Loved this recipe. It was so delicious. I felt so satisfied to have made something so scrumptious with eggplant didn’t know what to do with eggplant 🍆 yet love eggplant Restaurant quality!!!
Thanks, so glad you enjoyed it!