Delicious Thai Basil Eggplant Recipe (Vegan Stir Fry)
the picky eater
This Thai basil eggplant recipe is filled with crispy bell peppers, caramelized onions, and tender Japanese eggplant and tossed in a salty, slightly spicy sauce. It balances savory, salty, sweet, bitter, umami, and spicy flavors.
Why This Recipe Works
– Fast cooking time
– You can make it as spicy (or not) as you like!
– Better than takeout!
– Quick and easy
How to make Thai Basil Eggplant
Combine the sauce:
In a small mixing bowl mix all of the sauce ingredients together. Set aside.
Cook the eggplant:
Heat oil in a large skillet on medium-high heat. Sauté the eggplant slices in a single layer if possible. Add a little water to help the eggplant to cook through.
Cook the peppers and onion:
Heat 1 tablespoon vegetable oil, add the peppers and onion, and sauté until soft. Add the minced garlic and continue to cook for 1-2 minutes more.
Add the eggplant back in:
Add the fried eggplant and stir through.
Pour in the sauce:
Pour the sauce mixture into the cooked vegetables and cook for 2-3 minutes until the sauce has thickened and coated all of the vegetables.
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