Thai Basil Eggplant
Savor the irresistible flavors of Thai Basil Eggplant, a quick and vibrant stir-fry that's perfect for weeknight dinners or as a side dish to elevate your favorite Asian-inspired meal. Tender, golden-seared Japanese eggplant mingles with a savory-sweet sauce made from soy sauce, oyster sauce, dark soy sauce, and a touch of coconut sugar for balance. Infused with the bold aroma of garlic and bird's eye chilies, and finished with a generous handful of fragrant Thai basil leaves, this dish offers an authentic taste of Thailand in just 30 minutes. Serve it piping hot over steamed jasmine rice for a meal that's equally comforting and packed with flavor. Keywords: Thai Basil Eggplant recipe, Japanese eggplant stir-fry, quick Thai stir-fry, easy vegetarian Thai recipe.
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Recipe Information
Ingredients
- 3 medium-sized Japanese eggplant
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 4 large Garlic cloves
- 2 small Bird's eye chilies
- 2 tablespoons Soy sauce
- 1.5 tablespoons Oyster sauce
- 0.5 tablespoons Dark soy sauce
- 1 teaspoon Coconut sugar (or brown sugar)
- 2 tablespoons Water
- 1 cup Thai basil leaves
Instructions
Slice the Japanese eggplants into bite-sized pieces, about 2 inches long and 1/2 inch thick. Sprinkle with 1 teaspoon of salt and let sit for 10 minutes. This removes any bitterness. Rinse and pat dry thoroughly with paper towels.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces in a single layer and sear until they are golden brown and tender on all sides. This process takes about 5-7 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Reduce heat to medium. Mince the garlic and finely chop the bird's eye chilies. Stir-fry the garlic and chilies for about 30 seconds, or until fragrant, being careful not to burn them.
In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, coconut sugar, and water to create the sauce.
Return the cooked eggplant to the skillet. Pour the sauce over the eggplant and toss to coat evenly. Let the sauce simmer for 2-3 minutes until it slightly thickens.
Turn off the heat and immediately stir in the fresh Thai basil leaves. Toss until the basil is wilted and aromatic.
Serve the Thai Basil Eggplant hot with steamed jasmine rice or as a flavorful side dish.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 762 mg | 16% | |
*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.
