Spicy Basil Eggplant and Seitan with Zucchini Noodles


Spicy Basil Eggplant and Seitan

Spicy Basil Eggplant and Seitan

If I had to choose a favorite herb that could double as a sassy name for a terrier, it would definitely be basil. Add it to eggplant and onions and peppers and seitan and a spicy sauce atop a bed of zucchini noodles and you’re gonna have a good time. Or a really weird terrier. Delicious, but weird. Aromatic, but wary of your hungry leering. Filling, but maybe you shouldn’t be allowed near pets.

For my first post in 2 months, this is tasty as fuck. Sure, I forgot how to cut vegetables (apparently my sharp wit doesn’t translate into uniform pieces of eggplant). And yes, my hair is now doused with Spicy Basil Eggplant and Seitan sauce but that’s what I like to refer to as a Sexy Sunday. Mostly because it’s better than Sticky Sunday. All those things aside, making this dish was a pleasure. It’s very easy, quick to satisfy, there’s a good “like your mom” joke in there. Really, it’s got everything. And it’s healthy! Lots of protein (20g!), low in calories (235!) and net-carbs (18g!). Plus it’s absurdly filling. Also, if you try hard enough or you’re blind, you can pretend meaty eggplant is meat! Or just pretend the seitan is meat. Or just WAKE UP SHEEPLE. But don’t, you know, eat sheep.

HEY! I’ve really missed these biweekly digressions! I might have to do it again! Within the next 2 months or so!

Spicy Basil Eggplant and Seitan Spicy Basil Eggplant and Seitan

SPICY BASIL EGGPLANT and SEITAN with ZUCCHINI NOODLES inspired by Vegetarian Gastronomy
serves 4

ingredients:

everything but the sauce…

  • 1 large eggplant, sliced into spears that are 2″ in length and like ½” wide or something similar (for nutrition fact purposes, I used 630g of said poorly cut spears)
  • 1 tablespoon + 1 teaspoon of sesame oil, divided
  • cooking spray
  • 150g sliced onions
  • 1 clove of garlic, minced
  • red pepper flakes
  • 150g sliced bell peppers
  • 1 container of cubed setain
  • 2 medium sized zucchinis (450g or so)
  • a whole lot of fresh basil
  • toasted sesame seeds if you’re into that (you are!)

dat sauce…

  • ¼ cup reduced sodium soy sauce
  • 1 tablespoons balsamic vinegar
  • ½ cup of water
  • 2 teaspoons hot and sweet spicy mustard (I found some Trader Joe’s stuff in my fridge that did not disappoint)
  • 5g or so fresh ginger, minced
  • 1 clove of garlic, minced
  • 1½ teaspoons cornstarch
  • sriracha to taste
  • red pepper flakes

put it all together, just like you really put your life together after that melodramatic pie recipe

In a large wok, heat up a tablespoon of the sesame oil over medium heat. Add the eggplant in there, toss to coat it, spray a little extra cooking spray on there if you need it. Add a little bit of water. Turn the heat much lower and cover the wok. Let it cook for 5-7 minutes, checking and stirring every now and then. The eggplant is done cooking once it’s softened but still holding its shape. Don’t let it get all mushy. You’ll figure it out. I have faith. Remove the eggplant from the heat and transfer to a bowl.

While your eggplant cooks, whisk together all the sauce ingredients in a small bowl and set aside.

Reacquaint yourself with that wok and heat up a teaspoon of sesame oil over medium heat. Add in the onions, letting them cook in the oil until they’ve softened and become translucent. Add in the garlic and a couple shakes of red pepper flakes. Let it cook for another minute or so and then add in the bell peppers. Give the whole mixture a gentle mist of cooking spray. Cook it all about for a few minutes. Add the cubed seitan and let it cook long enough for the seitan to get warm. Add in the cooked eggplant. Add in the sauce and basil and toss everything together. Lower the heat to a simmer. Let it all cook until the sauce has thickened.

While everything is simmering and thickening and whatever-else-ing, make your zucchini noodles with a spiral vegetable slicer. Either top the zucchini noodles with the eggplant mixture or toss it all together. You cannot go wrong. Even if a lot of it ends up tossed in your hair. Especially if that happens. (Don’t look at me! I’m a delicious monster!)

 

NUTRITION based on 2 cups of eggplant-y goodness over zucchini noodles

235 calories . 27g carbs . 7g fat . 20g protein . 9g fiber . 10g sugar

Spicy Basil Eggplant and Seitan

9 comments

  1. That looks wonderful !

    1. It is! It is! Plus my apartment still smells amazing.

  2. Thank you for this delicious looking recipe!! I hope you are feeling better since your last post!!!

    1. Aw thanks! I’m exceptionally better🙂

  3. Hi There! This version of the dish looks delicious, especially with the zucchini noodles. I will have to try adding that in next time. Thank you so much for the mention, glad my recipe inspired you! It;s one of the most popular recipes on my site. Thanks for visiting and hope you get a chance to try some of my other recipes out.

    1. thanks for an awesome recipe!

  4. wow that looks amazingly good

    1. Breaking Developments: I even got verbal confirmation from an avid meat eater that it is indeed very tasty. Enjoy it!

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