Thai Basil Eggplant Stir-fry
This Thai Basil Eggplant Stir-fry is a tasty way to enjoy eggplant. The Thai basil and chili garlic sauce make this dish extra fragrant, and you can't go without serving it with fresh rice. It's easy to make and ready in 20 minutes!
Ingredients
Sauce
- 1 tablespoon chili garlic sauce
- 2 teaspoons fish sauce
- ½ teaspoon soy sauce
- ½ teaspoon dark soy sauce
- 1 teaspoon sugar
- ½ cup chicken stock
- 1 teaspoon cornstarch
Stir-fry
- 2 Chinese or Japanese eggplants (cut at an angle into ½-thick slices)
- 4 tablespoons oil (divided)
- 2 cloves garlic (minced)
- 1 cup Thai basil leaves
Instructions
- In a small bowl, mix together the sauce ingredients. Set aside.
- Heat your wok over high heat and add 2 tablespoons of oil. Add the eggplant and cook, without stirring, until charred on the bottom, about 2 to 3 minutes. Flip the eggplant over, add another tablespoon of oil around the edges, and cook for another 2 minutes until tender. Remove to a bowl.
- Reduce the heat to medium and add the remaining tablespoon of oil, garlic, and Thai basil. Stir-fry for 30 seconds, then add the sauce mixture. Cook for one minute until the sauce starts bubbling.
- Add back the eggplant and stir fry until it's well coated. Let the eggplant cook in the sauce for 2 minutes, and then it's ready to enjoy!
Nutrition
Calories: 358kcalCarbohydrates: 22gProtein: 5gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 2mgSodium: 1148mgPotassium: 652mgFiber: 7gSugar: 13gVitamin A: 688IUVitamin C: 8mgCalcium: 52mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!