Vegan Eggplant Basil Thai Recipe

Tossed in a rich sauce made with soy sauce, hoisin sauce, a bit of cornstarch to thicken it up, and a dash (or more!) of chili sauce for some heat, this authentic, vegan eggplant basil Thai recipe is a true crowd-pleaser.

Why This Recipe Works

Fast Cooking Time: This Thai eggplant basil recipe is perfect for nights when you are short on time but are still looking for big flavor.

ingredients

In a small mixing bowl, whisk all of the sauce ingredients together. Set aside.

MAKE THE SAUCE:

Heat the oil in a large skillet or in a large non stick pan over medium-high heat. Sauté the eggplant slices in a single layer if possible.

COOK THE EGGPLANT:

Add a little water to help the eggplant to cook through. Remove the cooked eggplant from the skillet.

Heat 1 tablespoon of the vegetable oil, add the peppers and onion, and sauté until soft. Add the minced garlic and continue to cook for 1-2 minutes more, or until fragrant.

COOK PEPPERS AND ONION:

Add the cooked eggplant back to the dish and stir to combine.

RETURN EGGPLANT TO PAN:

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