Description
Experience the vibrant flavors of Thailand with this Thai Basil Eggplant dish. Featuring tender eggplant coated in a savory sauce complemented by fresh Thai basil, this recipe offers a perfect balance of sweet, spicy, and aromatic notes. Easy to prepare and incredibly satisfying, it’s an ideal choice for both main courses and side dishes.
Ingredients
Scale
- 1 large eggplant (about 300g), cut into bite-sized pieces
- 1 cup Thai basil leaves (fresh)
- 3 tbsp low-sodium soy sauce
- 4 cloves garlic, minced
- 2 tbsp chili paste (adjust for heat preference)
- 2 tbsp vegetable oil (canola or grapeseed)
- 1 cup bell peppers, sliced (mixed colors)
- 1 tsp sugar (brown sugar preferred)
Instructions
- Prepare your ingredients: Wash the vegetables and chop the eggplant and bell peppers.
- Heat the oil: In a skillet or wok, heat vegetable oil over medium-high heat until shimmering.
- Add garlic and chili paste: Stir-fry for about 30 seconds until fragrant.
- Cook eggplant and peppers: Add eggplant and bell peppers; sauté for 5-7 minutes until soft and caramelized.
- Add sauce ingredients: Mix in soy sauce and sugar, cooking for an additional 3-4 minutes.
- Toss in Thai basil: Stir in fresh basil just before serving to release its aroma.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg