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Easy Thai Basil Eggplant

A vibrant and flavorful dish featuring tender eggplant, aromatic basil, and a delightful blend of savory and sweet notes, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants, diced
  • 1 cup fresh Thai basil leaves
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 medium red bell pepper, sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vegetable broth or water for better cooking
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by washing and dicing your eggplants into bite-sized pieces. Slice your onion and bell pepper and mince the garlic. Gather your Thai basil leaves and set them aside.
Cooking
  1. In a large non-stick skillet or wok, heat the vegetable oil over medium heat until warmed, but not smoking.
  2. Add the minced garlic and sliced onion to the pan. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
  3. Toss in the diced eggplant and sliced bell pepper. Stir-fry for about 5-7 minutes or until the eggplant starts to soften. If vegetables stick, add a splash of vegetable broth or water.
  4. Drizzle the soy sauce over the stir-fried vegetables, add the sugar, and sprinkle salt and pepper. Stir thoroughly and allow to cook for another 2-3 minutes.
  5. Fold in the fresh Thai basil leaves, and remove the skillet from heat to wilt the basil.
  6. Serve your Easy Thai Basil Eggplant hot, either on its own or over a bed of fluffy rice.

Notes

For variants, try substituting the eggplant with zucchini or bell peppers, and adding cubed tofu or chickpeas for an extra protein punch. Store leftovers in an airtight container for 3-4 days or freeze for up to a month.