Thai Basil Eggplant
User Reviews
5
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Prep Time
6 mins
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Cook Time
22 mins
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Total Time
28 mins
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Servings
3
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Calories
300 kcal
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Course
Main Course
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Cuisine
Thai
Thai Basil Eggplant
Description
Thai Basil Eggplant begins with slices of Chinese or Thai eggplants pan-fried until tender and slightly golden. Aromatic minced shallots and garlic are sautéed before adding sliced red and green bell peppers, bird's eye chilis, and chopped Thai basil. The dish is finished with a sauce of tamari, sesame oil, rice vinegar, sambal oelek, palm sugar, vegan fish sauce, and cornstarch, which thickens as it simmers with the vegetables. This method highlights the creamy texture of the eggplant alongside the vibrant peppers and aromatic herbs, delivering a rich, spicy, and umami-packed vegetable stir-fry.
Serve the dish warm, perhaps as a side or main component in a meal featuring rice or noodles. The combination of spicy, savory, and sweet elements makes it adaptable to various palates seeking bold flavors.
Eggplant selection is important: choose firm, glossy specimens without soft spots. Cooking at medium-high heat allows the eggplants to brown properly. For a lighter preparation, eggplants can be air-fried until tender before combining with the sauce and other ingredients.
Ingredients
- 3 tablespoons canola oil vegetable oil, or sunflower oil
- 3 eggplant or 7 Thai eggplants cut in long wedges, Chinese variety
- ½ cup shallot or red onion, minced
- 4 cloves garlic minced
- 1 ½ cup Thai basil chopped
- 1 red bell pepper sliced
- ½ green bell pepper sliced
- 5 bird's eye chili sliced
Sauce:
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 4 teaspoons sambal oelek or sriracha
- 1 tablespoon palm sugar coconut sugar, or brown sugar
- 2 tablespoons vegan fish sauce
- ¼ cup water
- 2 teaspoons cornstarch
To Garnish:
- Thai basil fresh leaves
- bird’s eye chili thinly sliced, to taste
- garlic chives or green onion, thinly sliced
Instructions
- Heat oil in a large frying pan or Dutch oven over medium-high heat. Add sliced Chinese or Thai eggplants and cook for 7-8 minutes until tender and slightly browned. Set aside.
- In the same pan, Add a little extra oil if the pan is completely dry and sauté minced shallots or red onion for 4 minutes until fragrant and softened.
- Add garlic, Thai basil, sliced red bell pepper, sliced green bell pepper, and sliced Bird’s eye chilies. Stir-fry for a few minutes until the vegetables are cooked but still vibrant.
- For the sauce, add tamari, sesame oil, rice vinegar, sambal oelek or sriracha, sugar of your choice, vegan fish sauce, water, and cornstarch in a bowl. Mix together using the tines of a fork or a small whisk to completely dissolve the cornstarch.
- Add the eggplant back into the cooking pan with peppers and onions, and pour the sauce over the sautéing vegetables. Stir well to coat evenly and let it simmer for a couple of minutes until the sauce thickens.
- Transfer to an attractive serving place and garnish with Thai basil leaves, thinly sliced Bird’s eye chilies, and thinly sliced garlic chives or green onion.
Notes
- Choose fresh, firm Chinese or Thai eggplants with smooth skin for best texture.
- Maintain medium-high heat while cooking eggplant slices to ensure tender and golden results.
- For a lighter option, air fry eggplant slices at 400°F (205°C) for 12 minutes, flipping halfway, then add back into the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Sodium | 692mg | 29% |
| Potassium | 845mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 2002IU | 40% |
| Vitamin C | 78mg | 87% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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