Thai Basil Eggplant (Easy 30-Min Recipe)

Stir fried Thai basil eggplant cooking in a wok with bell peppers and onions.

5 from 11 votes

Thai Basil Eggplant (Easy 30-Min Recipe)

Flavourful and fragrant Thai basil eggplant featuring stir fried eggplant, bell peppers, onions and Thai basil in a mouthwatering sweet and sticky sauce.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Thai

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

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 Eggplant 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)

For Serving

fresh Jasmin or Basmati rice
more Thai basil

Instructions

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.
3 tbsp tamari or soy sauce, 1 tbsp dark soy sauce, 3 tbsp vegetarian oyster sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup or coconut sugar, ¼ cup cold water, 2 tsp cornstarch
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.
2 tbsp neutral oil, 2 Japanese eggplants
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.
1 red bell pepper, 1 yellow bell pepper, 1 onion
Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
4 garlic cloves, 1- inch ginger, 1-2 red Thai chili
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.
1 bunch Thai basil
Serve: Serve Thai basil eggplant over your choice of rice. Garnish with more Thai basil, if desired.

Video

Notes

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.

Nutrition