Thai Basil Eggplant

Savor the irresistible flavors of Thai Basil Eggplant, a quick and vibrant stir-fry that's perfect for weeknight dinners or as a side dish to elevate your favorite Asian-inspired meal. Tender, golden-seared Japanese eggplant mingles with a savory-sweet sauce made from soy sauce, oyster sauce, dark soy sauce, and a touch of coconut sugar for balance. Infused with the bold aroma of garlic and bird's eye chilies, and finished with a generous handful of fragrant Thai basil leaves, this dish offers an authentic taste of Thailand in just 30 minutes. Serve it piping hot over steamed jasmine rice for a meal that's equally comforting and packed with flavor. Keywords: Thai Basil Eggplant recipe, Japanese eggplant stir-fry, quick Thai stir-fry, easy vegetarian Thai recipe.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 medium-sized Japanese eggplant
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 4 large Garlic cloves
• 2 small Bird's eye chilies
• 2 tablespoons Soy sauce
• 1.5 tablespoons Oyster sauce
• 0.5 tablespoons Dark soy sauce
• 1 teaspoon Coconut sugar (or brown sugar)
• 2 tablespoons Water
• 1 cup Thai basil leaves

Directions

Step 1

Slice the Japanese eggplants into bite-sized pieces, about 2 inches long and 1/2 inch thick. Sprinkle with 1 teaspoon of salt and let sit for 10 minutes. This removes any bitterness. Rinse and pat dry thoroughly with paper towels.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces in a single layer and sear until they are golden brown and tender on all sides. This process takes about 5-7 minutes. Remove the eggplant from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of oil. Reduce heat to medium. Mince the garlic and finely chop the bird's eye chilies. Stir-fry the garlic and chilies for about 30 seconds, or until fragrant, being careful not to burn them.

Step 4

In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, coconut sugar, and water to create the sauce.

Step 5

Return the cooked eggplant to the skillet. Pour the sauce over the eggplant and toss to coat evenly. Let the sauce simmer for 2-3 minutes until it slightly thickens.

Step 6

Turn off the heat and immediately stir in the fresh Thai basil leaves. Toss until the basil is wilted and aromatic.

Step 7

Serve the Thai Basil Eggplant hot with steamed jasmine rice or as a flavorful side dish.

Nutrition Facts

Serving size	994.1 grams (994.1g)

Amount per serving	% Daily Value*
Calories	581

Total Fat 27.40g	35%
Saturated Fat 3.90g	20%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 4724mg	205%
Total Carbohydrate 76.20g	28%
Dietary Fiber 30.90g	110%
Total Sugars 23.70g
Protein 23.30g	47%

Vitamin D 0IU	0%
Calcium 588mg	45%
Iron 26mg	144%
Potassium 2825mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 14.5%

Carbs: 47.3%