Flavourful and fragrant Thai basil eggplant featuring stir fried eggplant, bell peppers, onions and Thai basil in a mouthwatering sweet and sticky sauce.
For the Sauce
- 3 tbsp tamari or soy sauce (45 mL)
- 1 tbsp dark soy sauce (or soy sauce/tamari, 15 mL)
- 3 tbsp vegetarian oyster sauce (54 g)
- 1 tbsp rice vinegar (15 mL)
- 1 tbsp maple syrup or coconut sugar (20 g)
- ¼ cup cold water (60 mL)
- 2 tsp cornstarch
For the Stir Fry
- 2 tbsp neutral oil, like avocado or grape seed (30 mL)
- 2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
- 1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
- 1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
- 1 onion, thinly sliced (approx. 155 g/1.5 cups)
- 4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
- 1-inch ginger, peeled then grated (1 tbsp/20g)
- 1–2 red Thai chili (seeds removed, if desired), thinly sliced
- 1 bunch Thai basil, torn (15 g, about 1 cup torn)
- fresh Jasmin or Basmati rice
- more Thai basil
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
- Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
- Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
- Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
- Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
- Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.
- Serve: Serve Thai basil eggplant over your choice of rice. Garnish with more Thai basil, if desired.
Store leftovers in the fridge for up to 3 days in a sealed container. This recipe is not suitable for freezing.
Nutrition facts do not include rice.
For the Thai chilies, one chili with the seeds removed was the right amount of heat for me. If you want more spice, use 2 chilies and/or leave in a few of the seeds.
- Serving Size: 1/4 of recipe
- Calories: 149
- Sugar: 8 g
- Sodium: 808 mg
- Fat: 7 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g
Keywords: thai basil eggplant, thai eggplant