Eggplant with Basil
Elevate your weeknight dinner game with this vibrant and flavorful Eggplant with Basil recipe! Tender, golden-brown eggplant cubes are coated in a savory-sweet glaze made with soy sauce, rice vinegar, and a hint of honey, creating a balance of umami and subtle tang. Fresh garlic enhances the aroma, while a generous cup of fragrant basil leaves adds a burst of herbal freshness, making this dish truly irresistible. A touch of optional red chili flakes introduces just the right amount of heat for spice lovers. Ready in just 30 minutes, this vegetarian dish pairs beautifully with steamed rice or crusty bread, making it a versatile addition to any meal. Perfect for busy weeknights or casual entertaining, it’s a delicious way to highlight seasonal basil and eggplant!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 3 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 cup basil leaves
- 0.5 teaspoons red chili flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
Instructions
Slice the eggplants into bite-sized cubes, about 1 inch in size. Sprinkle them lightly with salt and set them aside for 10 minutes to remove bitterness. Rinse and pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté for 8-10 minutes, turning occasionally, until they are soft and golden-brown. Remove the eggplant from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
In a small bowl, mix the soy sauce, rice vinegar, honey, and red chili flakes (if using). Pour the mixture into the skillet and stir to combine.
Return the cooked eggplant to the skillet and toss to coat it evenly in the sauce. Allow it to cook for 2-3 minutes, letting the flavors meld together.
Add the fresh basil leaves and gently stir them into the eggplant. Cook for another 1-2 minutes until the basil wilts slightly.
Season with salt and pepper to taste, then remove the skillet from heat.
Serve the eggplant hot, garnished with additional basil leaves if desired. It pairs well with steamed rice or as a topping for crusty bread.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 40.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2456 mg | 52% | |
*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.
