Description
Thai Basil Eggplant is a vibrant and flavorful dish that brings the essence of Thai cuisine right to your table. With tender eggplants, aromatic Thai basil, and a savory sauce that delivers a delightful flavor explosion, this dish is both quick to prepare and perfect for impressing family and friends. Ideal for meatless Mondays or any time you crave bold flavors without meat, it pairs beautifully with jasmine rice for a satisfying meal.
Ingredients
Scale
- 2 medium Thai eggplants (sliced)
- 1 cup fresh Thai basil leaves
- 4 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tsp chili paste (adjust to taste)
- 2 tbsp vegetable oil
- 1 cup bell peppers (sliced, optional)
Instructions
- Wash and slice the eggplants into rounds or bite-sized pieces.
- Heat vegetable oil in a large skillet over medium heat until shimmering. Add minced garlic and sauté for about 30 seconds.
- Add the sliced eggplant and bell peppers (if using) to the skillet. Stir-fry for 5-7 minutes until softened and golden.
- In a small bowl, whisk together soy sauce, brown sugar, and chili paste. Pour this mixture over the vegetables in the skillet.
- Stir well to coat everything in the sauce and cook for an additional 3-4 minutes until flavors meld.
- Finally, add fresh Thai basil leaves right before serving, stirring gently until wilted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg