Thai Basil Eggplant over Coconut Couscous

I got this basic recipe from a Thai recipe site, then changed it to suit my needs.  I don't eat rice, so the couscous was an inspiration.  The flavor combination was spot on!


Thai Basil Eggplant over Coconut Couscous
serves 1 for a main dish, or 2 sides

• cooking spray (or 1 tbsp cooking oil)
• 2-3 cloves garlic, minced
• 1-2 jalapeno or Serrano peppers, fine chop
• 1 c. water
• 1 large eggplant, large dice
• 1 - 2  tbsp fish sauce (can use soy sauce instead, but this is certainly not as good!)
• 2 - 3 packets all natural sweetener (or 1 tbsp sugar)
• 1 large bunch basil, leaves only
• 1/3 c. dry, plain couscous
• 1.5 tbsp (about 10 grams) unsweetened coconut flakes

Lightly oil a deep saute pan.  Fry the garlic and peppers until just golden.  Add eggplant and water. Cover and allow to cook 7-10 minutes until eggplant turns translucent and most of the water has evaporated.  You may need to stir a couple times during the cooking process.

Meanwhile,  prepare the couscous by heating 1 cup water and the coconut flakes in a small pot.  Remove from heat when it comes to a boil.  Add dry couscous and cover.

When eggplant is completely cooked, add fish sauce and sweetener. Stir and allow to lightly simmer until most of the liquids have evaporated.  Remove from heat and add basil, stir lightly to coat basil and allow to wilt.

Fluff couscous with a fork.  Spoon onto a plate and top with the eggplant.

Enjoy!

455 calories for entire dish

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