Thai Basil Eggplant Stir-Fry

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My Thai Basil Eggplant Stir-Fry is a delicious and quick vegetarian dish made with eggplant, peppers, onions, garlic, and a blend of fresh Asian sauces and spices. I use Japanese eggplant, Thai basil, and peppers to create this 30-minute stir-fry that can be served as a side dish or a light main course for a tasty weeknight dinner!

This vegetarian eggplant dish has a mix of savory, salty, sweet, bitter, umami, and a little spice, and it stays lighter than the versions I usually see in Thai restaurants. I laugh every time I make it because someone at the table always says they did not expect to enjoy eggplant this much. It has become one of my favorite Thai recipes to cook at home, right next to my Tofu Thai Yellow Curry and my Thai Peanut Curry, and my family never leaves a single piece behind.

If you are an eggplant fan, you will enjoy my Japanese eggplant stir fry recipe. I love using Japanese eggplants because they are long, thin, and dense, with a texture that stays firm instead of getting mushy the way American or Italian varieties sometimes do. This is a great recipe to try even if you are not usually an eggplant lover.

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🥘 Ingredients

All I need to make a batch of this Thai Basil Eggplant recipe are a few simple ingredients that are easy to find:

Vegetables And Spices

Eggplant: Japanese eggplant is the star of my Thai basil eggplant recipe. I recommend using this variety instead of the larger Italian, Chinese, or American types. Japanese eggplant has a tender texture and mild flavor, while Thai eggplant tends to be more bitter, so this choice makes all the difference in creating a perfectly balanced dish.

Sweet Peppers: Any mix of green, yellow, or red bell peppers works great for my Thai basil eggplant dish.

Onions, Garlic Cloves: Red onions add a subtle sweetness with just a hint of heat.

Thai Basil: Eggplant with Thai basil is such an amazing combination. Thai basil has a sweet, slightly licorice-like flavor that pairs perfectly with the mild bitterness of eggplant. I always recommend using Thai basil instead of regular, lemon, or Italian basil because of its unique flavor.

Stir-Fry Sauce

Soy Sauce: My Thai-style eggplant recipe calls for regular soy sauce, but you can easily use low-sodium or light soy sauce if you want to cut back on the salt.

Hoisin Sauce: Hoisin sauce adds a delicious mix of umami and sweetness to the sauce. I really like using Koon Chun Hoisin Sauce or the Sun-Luck brand hoisin sauce because both have great depth of flavor.

Corn Starch: It helps me thicken up my stir-fry sauce.

Water: I add a small amount of water to thin the sauce just a bit, making it smooth and easy to coat the veggies evenly.

Sweet Chili Sauce: It adds a nice sweetness and a mild kick to my eggplant basil stir-fry. I usually grab sweet chili sauce from an Asian grocery store, but most major supermarkets carry it too.

🔪 How To Make

Here is how I like to make this tasty vegetarian Thai dish, step by step:

Make The Sauce: In a small mixing bowl, I whisk all the sauce ingredients together until smooth, then set it aside.

Cook The Eggplant: I heat the oil in a large skillet or nonstick pan over medium-high heat, then sauté the eggplant slices in a single layer if I can. I add a little water to help the eggplant cook through, then remove the cooked slices from the pan and set them aside.

Cook Peppers And Onion: I heat 1 tablespoon of vegetable oil in the pan, add the peppers and onions, and sauté them until they turn soft. Then I stir in the minced garlic and cook for another 1 to 2 minutes, just until it becomes fragrant.

Return Eggplant To Pan: I add the cooked eggplant back to the pan and give everything a good stir to combine.

Cook Sauce: I pour the sauce mixture over the cooked vegetables and let it cook for 2 to 3 minutes, stirring gently until the sauce thickens and coats all the vegetables evenly.

Add Basil and Serve: I add the torn Thai basil leaves to the vegetables and toss them into the stir-fry. After stirring to combine, I let it cook for about a minute, then remove it from the heat. I love serving this flavorful Asian eggplant dish with quinoa, white rice, or brown rice.

📖 Variations

I have tried many variations and these are my favorites:

Gluten Free Choice: I use 2 tablespoons of coconut aminos, gluten free soy sauce, or tamari to replace regular soy sauce. I also choose a gluten free hoisin sauce to keep the stir fry completely gluten free.

Veggie Mix Bowl: I add 1 cup of extra vegetables like mushrooms, green beans, carrots, cabbage, or daikon when I want more variety. This keeps the stir fry colorful and full of fresh flavor.

Spicy Heat Spoon: I stir in 1 half teaspoon of red chili flakes or 1 teaspoon of Thai chili paste for a warmer taste. This is the version I make when I want a little extra heat in the sauce.

👨‍👩‍👧 Serving Suggestions

My Thai eggplant stir-fry goes perfectly with so many dishes. I like pairing it with hearty tofu fried rice for a filling meal. It also works well as a colorful side dish when I make vegan peanut noodles or sweet and sour tofu. I often prepare this stir fry when we invite my friend over because she loves the tender eggplant and always asks for seconds.

Some nights, I make the eggplant the main dish and keep it simple. I serve it with crispy air fryer tofu or my eggplant fries, and everyone builds their own plate

🧊 Storage Directions

To Store: For the best flavor and texture, I like to serve this vegan eggplant recipe fresh. If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it since the texture changes once it’s thawed and reheated.

To Reheat From The Fridge: I reheat the dish in the microwave on medium heat for 30–60 second intervals until it’s heated through.

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