Thai Basil Eggplant Stir-Fry
Asian eggplant is stir-fried over high heat until tender, then combined with fresh Thai basil and a sauce that balances soy, chili, and a touch of sweetness. Keeping the heat high throughout is what gives the eggplant its lightly charred edges and soft interior. The dish is ready in under 30 minutes.
Equipment
- Wok or large skillet
- Chef's knife
- Cutting board
- Small bowl
Ingredients
Main Ingredients
- 2 tablespoons neutral oil such as grapeseed or avocado oil
- 1 pound Asian eggplant cut into 1/2-inch thick half moons
- 4 cloves garlic minced
- 1 piece Thai bird’s eye chili finely chopped, adjust to taste
- 1 cup Thai basil leaves loosely packed, fresh only
Sauce Mix
- 2 tablespoons soy sauce use gluten-free tamari if needed
- 1 tablespoon vegan oyster sauce or mushroom stir-fry sauce
- 1 teaspoon dark soy sauce adds color and depth, optional
- 1.5 teaspoons coconut sugar or brown sugar
- 2 tablespoons water to thin sauce
Instructions
- In a small bowl, whisk together soy sauce, vegan oyster sauce, dark soy sauce (if using), coconut sugar, and water. Set aside.
- Heat the neutral oil in a wok or large skillet over medium-high heat (about 375°F / 190°C). Once shimmering, add the sliced eggplant in a single layer. Cook undisturbed for 3–4 minutes until golden brown, then flip and cook for another 3 minutes. You may need to work in batches to avoid overcrowding. Remove and set aside.
- In the same pan, reduce heat to medium and add garlic and chili. Stir-fry for 30 seconds until fragrant—do not let it brown.
- Return cooked eggplant to the pan. Pour in the sauce and stir-fry briskly for 2–3 minutes to coat evenly and allow flavors to meld.
- Turn off the heat, then immediately fold in the Thai basil leaves. Stir until just wilted and glossy.
- Serve hot over steamed jasmine rice or noodles. Garnish with additional fresh basil, sliced chilies, or toasted sesame seeds if desired.
Notes
- Eggplant tip: Salt your sliced eggplant and let it sit for 15 minutes to draw out moisture and reduce bitterness, then pat dry before sautéing.
- You can substitute Thai basil with Italian basil if needed, but it will alter the flavor slightly—Thai basil is more peppery and licorice-forward.
- For a less spicy version, omit or reduce the Thai chili and add a splash of lime juice for zip.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 716mgPotassium: 317mgFiber: 4gSugar: 5gVitamin A: 352IUVitamin C: 6mgCalcium: 30mgIron: 1mg
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