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.
Servings: 3
Calories: 300kcal
Cost: $6.50
Equipment
- Bowl
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.
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
Calories: 300kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 692mg | Potassium: 845mg | Fiber: 10g | Sugar: 16g | Vitamin A: 2002IU | Vitamin C: 78mg | Calcium: 72mg | Iron: 2mg