CINNAMON BASIL EGGPLANT STIR FRY

cinnamon basil egg plant
MEDIA GALLERY

If you want a Thai basil eggplant stir fry without the sugar, this Cinnamon infused recipe is the way to go. Ceylon Cinnamon is a great sugar replacement and adds to the taste. Let's face it, the amount of sugar in Thai recipes are horrible.

We really craved the taste and aroma of a Thai egg plant stir fry. Turns out that most of the flavour comes from basil which gives it that distinctive aroma and taste. The other ingredients like soy, sesame and onions are of course a must. And we used the standard eggplant instead of the Asian eggplant. Not much of difference.

Onion may put you off the Keto diet due to the high carb and sugar content, but an occasional amount like in this recipe is fine we feel. We avoided using oyster sauce or fish sauce because we did not have it and could not find it in an organic version. Besides we wanted to simplify the recipe and the smell of fish sauce is not something we like anyway.

The trick was to add Ceylon Cinnamon which is an excellent replacement for sugar and adds greatly to the taste, when used in just the right amount. Ceylon Cinnamon does not have sugar, but it has a slightly sweet earthy taste that fuses all the other ingredients to create just the right taste. Don't be alarmed with the amount of coconut oil. It is a good fat that is fantastic for fat loss and keeps you satiated for hours.

Prep Time : 15 Minutes
Cook Times : 30 minutes
Yield : 1-2 servings

INGREDIENTS

1 medium egg plant (16oz)
1/2 medium sized onion (8oz)
3 - 4 dried red chillies
1/4 tsp. Ceylon Cinnamon powder
2 tsp crushed garlic
1 cup fresh basil, chopped. (1.5 oz.)
1 tsp. sesame oil
2 tsp. soy sauce
6 tbs. coconut oil
1/2 tsp salt

DIRECTIONS

Cut the egg plant into little pieces as shown. This technique makes cutting egg plant so much easier. Notice we did not use Asian style egg plant, but you can if wish. It's just harder to find.
Heat pan (4 minutes on medium high heat) and add 6 tablespoon of coconut and bring it up to medium high heat. About 4 - 5 minutes.
Add all the eggplant to the heated coconut oil. Be careful not to splash yourself with oil. Here is where it gets tricky. The egg plant will absorb all the oil leaving nothing in the pan. Do not panic. Just keep frying the egg plant in the pan, turning frequently. After about 7 minutes the oil will start to seep out of the egg plant. Keep frying for a total of 12 minutes on medium height (no 7 on a 1-10 setting) turning frequently to make sure all sides are browned. Once done drain and remove the egg plant. Leave all the oil in the pan.
Add the onion to the pan with the oil and stir fry for 1 minute.
Add the garlic chopped basil, Ceylon cinnamon powder, dried red chilli pieces, soy space, sesame oil and stir fry for 1 minute.
Finally add the eggplant and sprinkle with salt. We used 1/2 tsp of salt which is perfect. Saute for another 2-3 minutes and serve with some meat and rice. For keto dieters this one egg plant will be one serving. Pair with some crispy pork belly.

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WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.