We are still working on getting this to taste like our favorite Thai dish. The problem is, I think, since we are cutting down on oil and sugar that it is probably impossible to get it to taste like a restaurant meal. Tonight’s seemed a little heavy on the soy sauce and the eggplant needed to be fried more (that is a problem with cutting down on the oil.) But all in all a pretty good rendition. I should have gotten a red bell pepper so it would not seem so monochromatic but the grocery store only had orange and yellow so that is what I went with.

In the picture you will notice that I skipped having rice and filled the space with lettuce and a salad dressing that tastes like the sweet dressing at Asian restaurants. I made it from a combination of light mayo, Greek yogurt, yellow mustard, rice wine vinegar, sesame oil, salt, and Splenda.

Note: salad dressing is not vegan

WW blue points = 4 (sesame and canola oils, brown sugar)

Spicy Thai basil eggplant with salad