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Spicy Thai Basil Eggplant

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Spicy Thai basil eggplant stir-fry with fresh chilies and basil leaves for a bold, quick vegetarian meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: Thai
Calories: 136
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 medium eggplants cut into bite-sized pieces
  • 3 cloves garlic minced
  • 1-2 fresh red chilies sliced (to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 teaspoon sugar
  • Black pepper to taste
  • 1 cup fresh basil leaf

Equipment

Frying Pan
Frying Pan
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Large Deep Frying Pan

Cooking Instructions
 

  1. Heat oil in a large skillet or wok over high heat.
  2. Add eggplant and stir-fry for 4-5 minutes until starting to soften.
  3. Add garlic and fresh chilies and cook for 30 seconds until fragrant.
  4. Stir in soy sauce, water, sugar, and black pepper.
  5. Cook for 2-3 minutes until eggplant is tender and glossy.
  6. Remove from heat and fold in basil leaves until just wilted.
  7. Serve immediately.

Nutrition

Calories: 136kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 509mgPotassium: 606mgFiber: 7gSugar: 10gVitamin A: 476IUVitamin C: 23mgCalcium: 39mgIron: 1mg

Notes

Use Thai basil for authentic flavor.
Adjust chilies for preferred heat level.
Best served hot over rice.

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