Thai Basil Eggplant Stir-Fry
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. Made with Japanese eggplant, Thai basil, and peppers, this 30-minute stir-fry can be served as a side dish or a light main dish for a tasty weeknight dinner!
Servings: 6 Servings
Calories: 151kcal
Ingredients
For The Stir Fry
- 3 tbsp olive oil
- 1 eggplant cut into 1 inch pieces (quartered and sliced)
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red onion thinly sliced
- 2 cloves garlic minced
- ¼ bunch fresh basil torn
For The Sauce
- ½ cup soy sauce
- ¼ cup vegan friendly hoisin sauce or traditional hoisin for a non-vegan recipe
- 2 tsp cornflour or cornstarch
- ¼ cup water
- 1 tbsp sweet chili sauce
To Serve
- Hot cooked rice or quinoa
Instructions
- In a small mixing bowl mix all of the sauce ingredients together. Set aside.
- Heat 2 tbsp of oil in a large skillet, sauté the sliced eggplant. Add a little water to help the eggplant to cook through. Eggplant is cooked when tender, don’t over cook as this will make the eggplant mushy.
- Remove cooked eggplant from skillet and heat 1 tbsp oil, add the bell pepper and onion and sauté until soft.
- Add the garlic and continue to cook for 1-2 minutes. Add the cooked eggplant and stir thoroughly.
- 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. Add the torn basil leaves and toss to combine.
- Serve with quinoa or rice.
Notes
- Eggplant Cooking Tips: Eggplant requires a lot of liquid to cook. Add a tablespoon of water at a time to the skillet and cover with a lid to help speed up the cooking process.
- Gluten-Free: Use coconut liquid aminos, tamari, or gluten-free soy sauce to make this recipe gluten-free.
- Storage: Leftovers keep covered in the refrigerator for 3-4 days. They do not freeze well.
Nutrition
Calories: 151kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 1298mg | Potassium: 380mg | Fiber: 4g | Sugar: 9g