A simple and flavorful Thai dish featuring tender slices of eggplant stir-fried with garlic, chili, and soy sauce, infused with aromatic Thai basil. Perfect as a side or main dish.
Ingredients
For the Stir-Fry:
- 2 cups Thai eggplant, sliced into wedges
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 red chilies, sliced (adjust for spice level)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup water
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Eggplant:
- Soak the sliced eggplant in water for 5 minutes to prevent browning. Drain and set aside.
- Cook the Aromatics:
- Heat vegetable oil in a wok or large skillet over medium heat. Add minced garlic and sliced chilies, stir-fry until fragrant.
- Stir-Fry the Eggplant:
- Add the eggplant to the wok and stir-fry for 2-3 minutes. Add water and cover the pan to steam the eggplant for another 2 minutes, until tender.
- Season the Dish:
- Add soy sauce, oyster sauce, and sugar. Stir well to coat the eggplant evenly. Cook for 1-2 minutes until the sauce is slightly thickened.
- Finish with Basil:
- Stir in the Thai basil leaves and cook for 30 seconds until wilted.
- Serve:
- Transfer to a serving plate and garnish with additional chili slices. Serve hot with steamed rice.
Nutritional Information (Per Serving):
- Calories: 150 kcal
- Protein: 3g
- Carbohydrates: 10g
- Fat: 10g
- Sodium: 450mg
Notes
- Substitute Thai eggplant with regular eggplant or zucchini if needed.
- Add mushrooms, tofu, or bell peppers for a heartier dish.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊