Thai Basil Eggplant Stir-Fry
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!
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
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
- My #1 Secret Tip for this Thai Basil Eggplant Stir-Fry is that eggplant needs plenty of liquid to cook through. I add a tablespoon of water at a time to the skillet and cover it with a lid to help it cook faster. The eggplant is done when it’s tender, but I make sure not to overcook it or it will turn mushy.
- Eggplant Prep: I cut the eggplant pieces into similar sizes so they cook evenly. Irregular shapes are fine too, as long as they’re roughly the same size. This helps make sure every piece cooks perfectly for this Thai basil eggplant stir-fry.
- Keep The Stir-Fry Sauce Smooth: I always whisk the cornstarch with water before adding it to the rest of the Thai eggplant stir-fry. This step keeps the sauce smooth and prevents any lumps from forming.
- Check The Sauce Label: Some hoisin sauce brands aren’t vegan, so I always double-check the label before buying to make sure it’s vegan-friendly, especially if I want to keep this recipe completely plant-based.
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