Thai Basil Eggplant

Thai Basil Eggplant

This vegetarian Thai basil eggplant side dish marries eggplant with sweet basil leaves and is best served over freshly cooked jasmine or basmati rice.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
157 Calories

Recipe Instructions

Step 1
Heat oil in a skillet over medium heat. Add garlic and chile pepper; cook and stir until garlic is golden, about 1 minute. Add eggplant; stir in water and cover. Cook and stir every few minutes, until eggplant softens, 5 to 8 minutes.
Step 2
Stir in soy sauce, sugar, and salt; continue cooking, uncovered, until water has evaporated and eggplant is coated with sauce, about 5 minutes. Stir in basil leaves once; remove from heat.

Ingredients

  • 1 teaspoon vegetable oil
  • salt to taste
  • 2 cloves garlic, minced
  • 1 teaspoon dark soy sauce
  • 1 Thai chile pepper, or more to taste
  • 3 Chinese eggplants, cut into 1-inch cubes, or more to taste
  • 1 cup fresh basil leaves, roughly chopped
  • 0.5 cup water
  • 0.5 teaspoon white sugar

Categories

Similar Recipes You May Like

Stuffed Eggplant with Shrimp and Basil

Stuffed Eggplant with Shrimp and Basil

Thai Basil Eggplant

Thai Basil Eggplant

Khao Man Gai Thai Chicken and Rice (Healthy Version)

Khao Man Gai Thai Chicken and Rice (Healthy Version)

Spicy Thai Basil Chicken (Pad Krapow Gai)

Spicy Thai Basil Chicken (Pad Krapow Gai)

Thai Peanut Dip

Thai Peanut Dip

Chicken Stir-Fry with Thai Peanut Sauce

Chicken Stir-Fry with Thai Peanut Sauce

Indian Eggplant — Bhurtha

Indian Eggplant — Bhurtha

Cheesy Baked Eggplant

Cheesy Baked Eggplant