This Easy Thai Basil Eggplant Stir Fry is packed with yummy flavors! With tender eggplant and fresh basil, it’s a quick dish that brings a taste of Thailand to your kitchen.
Honestly, who knew cooking could be this fun? I love how the basil makes the kitchen smell amazing. Serve it over rice, and you have a colorful meal in no time!
Key Ingredients & Substitutions
Eggplants: Asian eggplants are perfect for this dish as they are tender and cook quickly. If not available, regular globe eggplants will work too. Just remember they might need a bit longer to get tender!
Chilies: The red Thai chilies bring heat and color. If you prefer less spice, simply remove the seeds or use a milder chili like jalapeño or even bell peppers for sweetness.
Basil: Thai basil has a unique flavor that really elevates this dish. If you can’t find it, sweet basil as a substitute will still taste great, just a bit more sweet and less spicy.
Oyster Sauce: For a vegetarian option, use mushroom-based oyster sauce. It’s a fantastic swap that keeps the umami flavor intact!
How Do I Get Perfectly Cooked Eggplant?
Cooking eggplant can be tricky if you want it perfectly tender. Start by cutting your eggplant into evenly sized pieces. Soaking them in salted water for 10-15 minutes helps reduce oil absorption, making them lighter and not greasy.
- Heat oil until it shimmers, then add the eggplant. Cook until browned and tender (6-8 mins).
- Keep stirring to avoid burning, and don’t overcrowd the pan – work in batches if you need to!
How Can I Enhance the Flavor with Aromatics?
Sautéing garlic and chilies enhances the overall flavor profile of your stir fry. Keep an eye on them; you only want to bloom their flavors without burning. This step is crucial for that depth of taste!
- Add minced garlic and chilies to hot oil and stir for about 30 seconds until they become aromatic.
- If using bell peppers or onions, add them next—they not only add flavor but also texture!
Enjoy making this dish and feel free to customize it to your taste!
Easy Thai Basil Eggplant Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 medium-sized eggplants (preferably Asian or Chinese variety), cut into bite-sized wedges
- 3 tablespoons vegetable oil (for frying)
- 4-5 cloves garlic, minced
- 2-3 red Thai chilies, thinly sliced (adjust to heat preference)
- 1 medium green bell pepper, diced (optional for extra crunch)
- 1 small onion, thinly sliced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce for vegetarian option)
- 1 teaspoon sugar
- 1 tablespoon water or vegetable broth
- 1 cup fresh Thai basil leaves (or sweet basil if Thai basil is unavailable)
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes total—10 minutes for prep and about 20 minutes for cooking. It’s a quick and delightful way to whip up a tasty meal!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by cutting the eggplants into chunks or wedges. To help reduce oil absorption, soak the pieces in lightly salted water for about 10-15 minutes. Once done, drain and pat them dry with a paper towel.
2. Cook the Eggplant:
In a large pan or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the eggplant pieces and stir-fry them until they are golden brown and tender—this should take about 6-8 minutes. Once cooked, remove the eggplant from the pan and set it aside.
3. Sauté the Aromatics:
In the same pan, add a little more oil if necessary. Add in the minced garlic and sliced red chilies. Stir-fry for about 30 seconds or until fragrant, but be careful not to burn them!
4. Add Additional Vegetables:
If you’re using bell pepper and onion, toss them into the pan now and stir-fry for 2-3 minutes until they start to soften.
5. Combine the Sauces:
In a small bowl, mix the soy sauce, oyster sauce, sugar, and water or vegetable broth together. Pour this sauce mixture into the pan over the vegetables.
6. Stir in the Eggplant:
Return the cooked eggplant to the pan. Gently toss everything together so the eggplant is well coated with the sauce. Let it cook for another 2-3 minutes so all the flavors meld together beautifully.
7. Finish with Basil:
Turn off the heat and stir in the fresh Thai basil leaves. The residual heat will wilt the basil just enough to bring out its flavors.
8. Serve:
Finally, spoon your Thai basil eggplant stir fry over bowls of warm, steamed jasmine rice. Feel free to garnish with extra basil leaves and chili slices if you’d like! Enjoy your savory creation!
This vibrant and fragrant Thai dish is quick, easy, and full of flavor. Enjoy your meal! 🍆🌿
Frequently Asked Questions
Can I Use Different Types of Eggplant?
Absolutely! While Asian or Chinese eggplants are preferred for their tenderness, you can use globe eggplants if that’s what you have on hand. Just be aware that they may take a bit longer to cook until tender.
What If I Don’t Have Thai Basil?
No worries! If Thai basil isn’t available, you can substitute it with sweet basil. It will impart a slightly different flavor but will still enhance the dish beautifully!
How Can I Make This Dish Vegetarian?
To keep this dish vegetarian, simply replace the oyster sauce with a vegetarian oyster sauce, usually made from mushrooms. It provides a similar umami flavor without any animal products.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently on the stove over medium-low heat or in the microwave until heated through. You can add a splash of water or broth to keep it from drying out!
