Spicy Thai Eggplant
Savor the bold, aromatic flavors of Spicy Thai Eggplant, a quick and delicious stir-fry that brings authentic Thai cuisine to your table in just 30 minutes. Tender chunks of Thai eggplant are infused with a perfectly balanced sauce made from soy, oyster, and fish sauces, with a hint of sweetness from sugar. Fragrant garlic, shallots, and fiery Thai bird's eye chilies intensify the dish's depth, while fresh Thai basil leaves add a vibrant, herbaceous finish. This irresistible recipe is perfect served over jasmine rice for a satisfying meal or as a flavorful side dish to complement your favorite Thai-inspired spread. Whether you're a fan of Thai food or looking to spice up your dinner routine, this vegetarian-friendly dish will delight your taste buds!
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Recipe Information
Ingredients
- 500 grams Thai eggplants
- 2 tablespoons Cooking oil (vegetable or canola)
- 3 cloves Garlic cloves
- 2 pieces Thai bird's eye chilies
- 1 medium Shallot
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 60 milliliters Water
- 15 leaves Fresh basil leaves (Thai basil preferred)
- 2 tablespoons Chopped green onion
Instructions
Wash and dry the Thai eggplants. Cut them into bite-sized chunks or wedges and set aside.
Finely mince the garlic, slice the Thai bird's eye chilies, and chop the shallot. Prepare all other ingredients and have them ready for cooking.
Heat the cooking oil in a large skillet or wok over medium-high heat.
Add the garlic, chilies, and shallot to the hot oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the Thai eggplants to the skillet. Stir-fry for about 3-4 minutes until they begin to soften and brown slightly.
Combine the soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Mix well to create the stir-fry sauce.
Pour the sauce over the eggplants and stir to coat them evenly. Continue to cook for another 5-6 minutes, or until the eggplants are tender and the sauce has slightly thickened.
Add the fresh basil leaves and chopped green onion to the skillet. Stir well to combine and cook for an additional 1 minute, letting the basil wilt slightly.
Taste and adjust the seasoning as needed. Serve immediately with steamed jasmine rice or as a side dish to your favorite Thai meal.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.3 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 461 mg | 10% | |
*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.
