Eggplant Thai Stir Fry
Transform your weeknight dinners with this vibrant and flavorful Eggplant Thai Stir Fry, a quick and healthy recipe loaded with fresh vegetables and aromatic Thai-inspired flavors. Tender, golden-brown eggplant is stir-fried alongside crisp red bell peppers, sugar snap peas, and fragrant garlic and ginger, creating a colorful medley of textures and tastes. A savory-sweet stir-fry sauce made with soy sauce, oyster sauce, and a hint of lime juice ties it all together, while fresh Thai basil adds a burst of authentic, aromatic charm. Ready in just 30 minutes, this dish is perfect for busy evenings and pairs beautifully with fluffy jasmine rice for a satisfying, plant-forward meal. Whether you’re a fan of Asian-inspired cuisine or looking to elevate your vegetable game, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 medium (about 1 lb) Eggplant
- 3 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 small Red chili (optional)
- 1 medium Red bell pepper
- 1 cup Sugar snap peas
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 cup Thai basil leaves
- 1 teaspoon Sesame oil
- 2 cups Cooked jasmine rice
Instructions
Slice the eggplants into thin rounds and then cut them into halves or quarters, depending on size. Mince the garlic, grate the ginger, and thinly slice the red chili (if using). Slice the red bell pepper into strips.
In a small bowl, mix together soy sauce, oyster sauce, lime juice, and brown sugar to create the stir-fry sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until golden brown and tender. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and red chili. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper and sugar snap peas to the skillet. Cook for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked eggplant to the skillet. Pour the stir-fry sauce over the vegetables and toss to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat and stir in the Thai basil leaves and sesame oil. Toss gently until the basil is wilted.
Serve the Eggplant Thai Stir Fry over warm jasmine rice. Enjoy immediately!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.0 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
