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Thai Basil Eggplant
An easy way to dive into the essence of Thai cuisine is with this Thai Basil Eggplant recipe. Tender Chinese or Thai eggplants, stir-fried to golden perfection, and harmoniously combined with aromatic garlic and basil, vibrant peppers, and the fiery kick of Bird's eye chilies dripping in a simple, savory sauce.
Prep Time
6 mins
Cook Time
6 mins
Total Time
28 mins
Servings: 3
Calories: 300 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 3 tablespoons canola oil vegetable oil, or sunflower oil
- 3 Chinese eggplants or 7 Thai eggplants cut in long wedges
- ½ cup shallots 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 Chiles 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:
- fresh Thai basil leaves
- Thinly sliced bird’s eye chilies to taste
- Thinly sliced garlic chives or green onion
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.
Cup of Yum
Notes
- 🍆 Eggplant Excellence:
- 🍆
- Select fresh, firm Chinese or Thai eggplants with smooth, glossy skin for the ideal texture. Avoid wrinkled or soft-spotted eggplants.
- 🔥 Heat Mastery:
- 🔥
- Achieve that golden brown tenderness by maintaining a consistent medium-high heat during the initial eggplant cooking. Ensure slices aren't too wide for optimal heat penetration.
- ✨ Air Fryer Magic:
- ✨
- For a lighter option, use a quality air fryer. Preheat to 400°F (205°C), toss eggplant slices in 2 teaspoons of oil, and arrange them in a single layer. Air fry for 12 minutes, flipping halfway. Check doneness with a paring knife. If ready, set aside to add back into the stir fry with the sauce later on.
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
0.1g
Sodium
692mg
(29%)
Potassium
845mg
(24%)
Fiber
10g
(40%)
Sugar
16g
(32%)
Vitamin A
2002IU
(40%)
Vitamin C
78mg
(87%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 300
% 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.