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

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

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.