Spicy Thai Eggplant Stir Fry! Spice up your midweek meals with this simple dish made even quicker by using a Trader Joe’s freezer item! Turn one little package into a hearty meal by adding just a few extra ingredients.
Prep Time3 minutesmins
Cook Time10 minutesmins
Total Time13 minutesmins
Course: Main Course
Cuisine: Thai
Servings: 2servings
Author: The Kitchen Prep
Ingredients
1packageTrader Joe's Spicy Thai Eggplant with Thai Basil
2tablespoonswater
4ouncesbrown rice spaghetti* or rice noodles
2cupschopped broccoli
1mediumzucchinichopped
3tablespoonssoy sauce {or tamari or coconut aminos}
¼cupchopped cashews
3fresh basil leavestorn
Instructions
In a large skillet over medium high heat, place the frozen eggplant and 2 tablespoons of water. Cover with a lid and allow to simmer until the eggplant has mostly defrosted.
Meanwhile, cook spaghetti or rice noodles according to package directions.
Add the chopped broccoli, zucchini and soy sauce. Cover and allow to simmer until the vegetables begin to soften, about 3-5 minutes, then remove lid and allow to simmer uncovered until the sauce has reduced a bit, about 2 minutes.
Add the cooked spaghetti or rice noodles and toss to fully coat and allow the starches to help thicken the sauce in the pan, 1-2 minutes.
Before serving, add chopped cashews and fresh basil. Serve hot.
Notes
*This recipe is easy to double for a larger family. Simply add another package of frozen eggplant and increase the amount of spaghetti.