Description
Thai Basil Eggplant is a vibrant, flavorful dish that brings the essence of Thai street food to your kitchen. This quick and easy recipe features tender eggplant stir-fried with aromatic Thai basil, garlic, and zesty chili peppers, all enveloped in a savory sauce. Perfect for busy weeknights or impressing dinner guests, this dish pairs beautifully with rice or noodles. Experience the delightful harmony of flavors that will transport you straight to Thailand with every bite.
Ingredients
Scale
- 1 lb eggplant (preferably Asian eggplants)
- 1 cup Thai basil leaves
- 4 cloves garlic, minced
- 2–3 fresh Thai chili peppers, sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (or vegetarian alternative)
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- Fresh cilantro (optional for garnish)
Instructions
- Wash and slice the eggplant into bite-sized pieces. Mince the garlic and thinly slice the chili peppers.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the eggplant and stir-fry for about 5-7 minutes until tender and golden brown.
- Stir in garlic and chili peppers; cook for an additional 30 seconds until fragrant.
- Add soy sauce, oyster sauce, and sugar; stir to combine.
- Remove from heat and gently fold in Thai basil leaves until wilted but bright green.
- Serve hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 4g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg