Description
Indulge in the vibrant flavors of Thai Basil Eggplant, a delightful dish that embodies the essence of Thai cuisine. This recipe features tender Asian eggplants sautéed to perfection, infused with aromatic garlic and fresh Thai basil, and balanced with a hint of sweetness and spice from soy sauce and chili. Perfect for weeknight dinners or special gatherings, this colorful dish can be customized with your favorite proteins or vegetables to suit any palate.
Ingredients
Scale
- 2 cups Asian eggplants (sliced into bite-sized pieces)
- 1 cup fresh Thai basil leaves
- 4 cloves garlic (minced)
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 red chili pepper (sliced)
- 2 tbsp vegetable oil
Instructions
- Prepare the ingredients by washing and slicing the eggplants, mincing the garlic, and slicing the chili.
- Heat vegetable oil in a large skillet over medium-high heat. Add garlic and chili; sauté until fragrant.
- Add eggplants and stir-fry for about five minutes until they soften but remain firm.
- Stir in soy sauce and brown sugar; cook for an additional three minutes until well combined.
- Add Thai basil leaves, stirring just until wilted. Serve hot over jasmine rice or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg