Holy Basil Eggplant with Semi-Milled Jasmine Rice

Vegan Borbor (Cambodian Rice Porridge)

Serves: 2

Good For: Lunch, Dinner


If you are a big fan of eggplant and basil, this recipe is for you! This dish is very typical in South-East Asia. You can find many versions of it, some with minced pork, some with tofu, and some more spicy than others. We decided to keep it very simple with a few ingredients for the maximum of flavours! This Holy Basil Eggplant recipe will go perfectly well with our organic & wildlife-friendly White or Semi-Milled Jasmine Rice!
Brown Rice with Roasted Chickpeas
  • 2 eggplants (chopped in thin layer)
  • 4 cloves of garlic (chopped)
  • 1 bird’s eye chilies (chopped) (optional)
  • 1 cup of Holy basil
  • 2 tbsp of soy sauce
  • 2 tbsp of vegan fish sauce
  • 1 tsp of brown sugar
  • 2 tbsp of sunflower oil
  • IBIS Semi-Milled or White Jasmine Rice

For the Semi-Milled Jasmine Rice: 

  • Rinse and Strain rice and combine with 2 cups of water in a pot.
  • Turn on the stove on a high heat, bring to a boil.
  • Immediately reduce to the lowest heat and cover.
  • Simmer for 25 minutes so that all of the water is absorbed
  • Turn off stove and leave pot covered for 5 minutes before serving

For the Stirfry: 

  • Add oil in a pan over high heat. Once the oil is hot add chopped garlic and chilies. Cook and stir for 1-2 minutes (don’t burn the garlic and chilies).
  • Add the chopped eggplant and make sure each side is cooking at least 2-3 minutes until softened and start to have a golden color.
  • Add to the pan soy sauce, vegan fish sauce and brown sugar. Toss the eggplant in the sauce and cook for an additional minute until the sauce thickens.
  • Add Holy Basil leaves and cook for another minute.
  • Serve with steamed White Rice or Semi-Milled Jasmine Rice.
Vegan Borbor (Cambodian Rice Porridge)

Featured Product

Brown IBIS Rice 500g

Semi-Milled IBIS Rice

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