Thai Basil Eggplant Stir-Fry: A Delicious 15-Minute Weeknight Dinner

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Thai Basil Eggplant Stir-Fry is a tasty veggie dish you can whip up in about 30 minutes. This quick meal uses eggplant, peppers, and Thai basil with savory Asian sauces for big flavor. It’s great as a side or light main course.

You’ll love how the eggplant soaks up the sauce and gets tender as it cooks. The peppers add a nice crunch, while the Thai basil brings a fresh, spicy kick. This stir-fry is an easy way to add more veggies to your diet and try out some new flavors in your kitchen.

Exact Ingredients (Thai Basil Eggplant Stir-Fry) + Possible Substitutes

To make this tasty stir-fry, you’ll need these key ingredients:

• Japanese eggplant (1-2 medium)
• Thai basil leaves (1 bunch)
• Garlic (2-3 cloves)
• Red chili (1 fresh)
• Vegetable oil (2 tablespoons)

For the sauce, mix:

• Soy sauce (2 tablespoons)
• Oyster sauce (1 tablespoon)
• Fish sauce (1 teaspoon)
• Sugar (1 teaspoon)

Can’t find some items? Try these swaps:

• Regular eggplant for Japanese eggplant
• Italian basil for Thai basil (flavor will be milder)
• Bell pepper for red chili (less spicy)
• Hoisin sauce for oyster sauce (for vegetarian option)

Don’t have fish sauce? Just add a bit more soy sauce.

For extra veggies, toss in some sliced bell peppers or onions. They add nice color and crunch to your stir-fry.

Remember, cooking is flexible! Feel free to adjust amounts to suit your taste. The goal is a mix of savory, sweet, and spicy flavors that make your taste buds happy.

Instructions

Start by prepping your ingredients. Cut the eggplant into 1-inch chunks. Slice the peppers and onions. Chop the garlic and chilies. Wash the Thai basil leaves.

Soak the eggplant in salted water for 15 minutes. This keeps it purple and prevents browning.

Heat oil in a wok or large pan over high heat. Add garlic and chilies, stir-frying for 30 seconds.

Toss in the chicken (if using) and eggplant. Cook for 2-3 minutes, stirring often.

Add sauces and spices: fish sauce, soy sauce, sugar, and pepper. Mix well.

Throw in the peppers and onions. Stir-fry for 1-2 minutes to keep them crunchy.

Finally, add the Thai basil leaves. Cook just until they wilt.

Serve your Thai Basil Eggplant Stir-Fry hot with rice. Enjoy your quick and tasty meal!

Tips, Tricks & Storing

Here are some helpful tips for making the best Thai basil eggplant stir-fry:

Soak the eggplant pieces in salted water for 15 minutes before cooking. This helps prevent browning and keeps the purple color vibrant.

Cut the eggplant into even-sized chunks so they cook at the same rate. Aim for about 1-inch cubes.

Use high heat and stir frequently to get a nice sear on the eggplant. This adds flavor and keeps it from getting mushy.

Add the basil leaves at the very end of cooking. The heat will wilt them just enough to release their aroma.

For extra flavor, try adding some nam prik pao (Thai chili paste) to the sauce.

To store leftovers, let the stir-fry cool completely. Then place it in an airtight container in the fridge for up to 3 days.

Reheat gently in a pan or microwave. The texture may soften a bit but it will still taste great.

You can also freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.