This Thai basil eggplant stir-fry is bold, aromatic, and built around fast heat and fresh herbs. Eggplant softens quickly in the pan, soaking up spice and savory flavor without becoming heavy. Fresh chilies bring clean heat that stays lively rather than overwhelming. Thai basil finishes the dish with a sharp, fragrant lift that defines the whole plate. Everything comes together quickly, meant to be eaten hot and fresh. Simple technique, strong flavor, and real energy in every bite.
Spicy Thai Basil Eggplant
Spicy Thai basil eggplant stir-fry with fresh chilies and basil leaves for a bold, quick vegetarian meal.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat oil in a large skillet or wok over high heat.
- Add eggplant and stir-fry for 4-5 minutes until starting to soften.
- Add garlic and fresh chilies and cook for 30 seconds until fragrant.
- Stir in soy sauce, water, sugar, and black pepper.
- Cook for 2-3 minutes until eggplant is tender and glossy.
- Remove from heat and fold in basil leaves until just wilted.
- Serve immediately.
Nutrition
Notes
Use Thai basil for authentic flavor.
Adjust chilies for preferred heat level.
Best served hot over rice.