Thai Basil Eggplant recipe

All Recipes Best Recipe Side Dish Vegetables Eggplant

Ingredients

1 teaspoon vegetable oil
1 Thai chile pepper, or more to taste
2 cloves garlic, minced
3 Chinese eggplants, cut into 1-inch cubes, or more to taste
½ cup water
1 teaspoon dark soy sauce
½ teaspoon white sugar
salt to taste
1 cup fresh basil leaves, roughly chopped

Nutrition Info

156.8 calories
carbohydrate: 31.9 g
cholesterol: : -
fat: 3.4 g
fiber: 17.6 g
protein: 6.1 g
saturatedFat: 0.5 g
servingSize: -
sodium: 241 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a frying pan over medium heat. Add chile and garlic, cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.

  2. Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once, remove from heat.

Recipe Yield

2 servings

Recipe Note

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

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