Thai Basil Eggplant
Thai Basil Eggplant is a fragrant, spicy-sweet stir-fry made with tender eggplant, fresh Thai basil, garlic, and chili, all tossed in a savory umami sauce. It’s a popular Thai street food dish, known for its punchy flavors and fresh aroma. Typically served with jasmine rice, it can be made vegetarian, vegan, or with protein additions like tofu or chicken.
Time & Servings:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients:
1 large eggplant (Japanese or Chinese eggplant preferred), cut into bite-sized pieces
3 tbsp oil (vegetable or sesame oil)
4 cloves garlic, minced
1–2 Thai red chilies, thinly sliced (adjust to spice level)
1 small onion, thinly sliced (optional)
1 tbsp soy sauce
1 tbsp oyster sauce (or mushroom oyster sauce for vegan)
1 tbsp hoisin sauce or sweet soy sauce
1 tsp sugar
1/4 cup water
1 large handful Thai basil leaves
Cooked jasmine rice, for serving
Instructions:
1. Prepare the Eggplant: Cut eggplant into bite-sized wedges. Optionally, soak in salt water for 10 minutes to reduce bitterness, then pat dry.
2. Saute the Eggplant: Heat 2 tbsp of oil in a large skillet or wok over medium-high heat. Add eggplant and cook, stirring occasionally, for 6–8 minutes until tender and browned. Remove and set aside.
3. Aromatics: Add remaining 1 tbsp oil. Saute garlic, onion, and chilies until fragrant (about 1–2 minutes).
4. Add Sauce: Stir in soy sauce, oyster sauce, hoisin (or sweet soy sauce), sugar, and water. Let it simmer for 1 minute.
5. Return Eggplant: Add cooked eggplant back to the pan. Toss to coat and cook for another 2–3 minutes, until sauce thickens and eggplant absorbs flavor.
6. Add Thai Basil: Turn off heat, stir in fresh basil until wilted
7. Serve: Serve hot over jasmine rice.
Optional Add-ins:
Sliced bell peppers or mushrooms
Tofu, shrimp, or chicken for added protein
Lime juice or zest for brightness
Frequently asked questions FAQs:
Q: Can I use regular basil instead of Thai basil?
A: You can, but Thai basil has a unique licorice-like flavor. Sweet basil is milder and less spicy.
Q: Can I bake the eggplant instead of frying?
A: Yes, roast at 425°F (220°C) for 15–20 minutes until golden and tender, then continue the stir-fry.
Q: Is this dish vegan?
A: Yes, if you use soy sauce and mushroom-based oyster sauce.
Q: Can I make it less spicy?
A: Absolutely—just reduce or omit the chilies.
Nutritional Information:
Calories: ~260 kcal
Protein: 4g
Carbohydrates: 22g
Sugar: 8g
Fat: 18g
Fiber: 5g
Sodium: 750mg
(Approximate values. Add rice or protein separately.)
Health Benefits:
Eggplant is high in fiber, antioxidants (like nasunin), and low in calories.
Garlic and chilies boost immunity and metabolism.
Thai basil provides vitamin K, antioxidants, and anti-inflammatory compounds.
Plant-based version is heart-healthy and dairy-free.