thai basil eggplant

This Thai Basil Eggplant is a vegan, gluten-free, healthy dish based on a popular restaurant-favorite! No frying necessary, easy 5 minute sauce, and full of flavor!

Thai Basil Eggplant

eggplant

green bell pepper (, thinly sliced)

red bell pepper (, thinly sliced)

yellow bell pepper (, thinly sliced)

onion

oz firm tofu (, block)

garlic (, minced)

tbsp cooking oil (,

basil leaves

4.5 tbsp hoisin sauce

tamari (, or soy sauce)

water

teasp chili sauce (,

teasp corn starch

Cut off the top and bottom tips.

If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).

If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.

In a large non-stick pan or stainless steel pan, heat 2 or 3 Tbsp of cooking oil on medium heat.

Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.

Stir the eggplant pieces every few minutes. Add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if needed (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.

The eggplant is done once it is tender, but still firm so it holds shape. Turn off the heat and set aside in the pan.&nbsp;

To Prepare the Eggplant:

Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).

Cut the tofu into 1/2-Inch cubes and pan fry  on medium-high heat with 2 Tbsp cooking oil (in another non-stick frying pan).

Turn the tofu frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu).&nbsp;

Once the tofu is done, add it to the eggplant.

In the same non-stick frying pan, add 1 tbsp cooking oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.

Once the veggies are done, add it to the eggplant and tofu.

To Prepare the Tofu &amp; Veggies:

Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer additional spice.

Heat the pan containing eggplant, tofu, and veggies once more.&nbsp;

Once the pan is hot, add the sauce, turn down the heat to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. This should only take a few minutes.

Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some cooked quinoa or brown rice!

To Prepare the Dish:

Eggplant tossed in a sweet and salty sauce, this Thai Basil Eggplant is a delicious way to enjoy eggplants. Vegan and gluten-free, goes well with rice or noodles!

maple syrup

tamari (or use soy sauce)

rice vinegar

peanut butter

sriracha (adjust to taste)

sesame oil

coriander powder

cinnamon powder

red pepper (sliced)

green pepper (sliced)

garlic

1.5 inch ginger (chopped)

thai green chili (sliced)

thai basil (chopped)

salt (as needed)

Start by slicing the eggplant, peppers and onion. Remember to not slice the eggplant very thin or very thick and also do use Japanese eggplant for this recipe. I have had the best results with this eggplant.

Next, to a blender add all ingredients for the sauce (2.5 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon peanut butter, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, pinch coriander &amp; cinnamon powder and 1/3 cup water). Blend until all ingredients are well combined. Set aside.

In a small bowl mix 2 teaspoons cornstarch with 2 tablespoons water and set aside.

Now, heat 1 tablespoon oil in a pan on medium high heat. Once hot, add the sliced peppers and onion and cook for 1 to 2 minutes on high heat, they should remain crunchy. Remove on a plate lined with paper towel.

To the same pan now add 2 tablespoons oil and stir in the sliced eggplant.

Turn heat to medium and cook stirring often until the eggplants are done. I did this in 2 batches as all eggplant slices should be in single layer and my pan wasn't big enough. If you have a large enough pan, you can do this in a single batch.

Keep sprinkling water in between while cooking the eggplant and also stir it often. I cooked mine for around 7 to 8 minutes until it was soft yet was holding its shape. Remember while sprinkling water, don't add a ton of it, you don't want watery eggplant. Once cooked, transfer cooked eggplant on a plate lined with paper towel.

To another pan or use the same pan now add the remaining 1 tablespoon oil. Once hot, add the garlic and ginger, green chili and cook for 1 to 2 minute until it starts changing color.

Stir in the prepared sauce to the pan and then stir in the prepared cornstarch slurry.&nbsp;Make sure to stir it before adding as cornstarch settles down at the bottom when left unattended.

Stir the sauce and increase the heat to high, the sauce will simmer and thicken in few minutes.

Then add in the pan fried eggplant, peppers and onion. Also add 1/2 cup chopped thai basil.&nbsp;

Stir until all veggies are coated with the sauce. Add salt if needed. Lower the heat to low and let it simmer for 2 minutes.

Garnish with more basil and serve Thai Basil Eggplant with rice or noodles. I love mine with brown rice!

Flavourful and fragrant Thai basil eggplant featuring stir fried eggplant, bell peppers, onions and Thai basil in a mouthwatering sweet and sticky sauce.

Thai Basil Eggplant Recipe

tamari

tbsp soy sauce

tbsp vegetarian oyster sauce (54 g)

tbsp rice vinegar (15 mL)

maple syrup or coconut sugar (20 g)

water (60 mL)

cornstarch

tbsp neutral oil, like avocado

Japanese

red bell pepper, thinly sliced (approx. 140 g/1.5 cups)

yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)

onion, thinly sliced (approx. 155 g/1.5 cups)

garlic cloves,

1-inch ginger, peeled then grated (1 tbsp/20 grams)

red Thai chili (seeds removed, if desired), thinly sliced

Thai basil, torn (15 g, about 1 cup torn)

Jasmin rice

Thai basil

Prepare the Sauce

In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.

Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it&#8217;s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.

Stir Fry Peppers &amp; Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.

Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant. 

Add Sauce

To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.

Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

Serve

Serve Thai basil eggplant over your choice of rice. Garnish with more Thai basil, if desired.

Wow, absolutely loved this! Will definitely be making it again.

Love this recipe, it has become a weekly favourite. I wish I could have posted a picture of it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677773055/ozmijlytaa9ynlsgzarz.mp4

This spicy, stir fried Thai basil eggplant features peppers, onion and Thai chili in a sweet and sticky sauce.

This Thai basil eggplant stir-fry is quick, flavorful, and gluten-free—tender eggplants tossed with chili, garlic, and basil in a savory sauce.

Thai basil eggplant recipe

oz Chinese eggplant (3 long ones, Thai eggplant (makhuea),

3.5 tbsp distilled vinegar

2.5 tbsp tapioca starch (or arrowroot or potato starch)

avocado oil

0.75 oz Garlic (6 cloves, finely minced)

Thai bird’s eye chili (or 1 medium red fresno, serrano peppers)

basil

Oyster sauce (or Vegetarian oyster sauce)

tbsp Fish sauce

soy sauce (or 2 tbsp coconut aminos)

sugar

Slice

Slice off the tip ends of the eggplants. Rinse, drain, and slice it crosswise into 2.5-inch sections then quarter each section lengthwise.

Soak

In a large bowl, add the eggplants and fill the bowl with tap water with vinegar.  Place a plate up-side-down on top of the eggplants to help them submerge under the water. Soak for 10 minutes.

Starch

After soaking, pat them dry and toss with starch.

Eggplant prep:

Mince

In the meantime, finely mince the garlic. For small Thai chili peppers, you can either leave it in whole (less spicy) or remove the seeds and dice it. If using fresno or serrano peppers, remove the seeds and dice it.

Sauce

Aromatics and sauce:

Preheat

Preheat a large saute pan or wok pan over medium heat until it feels hot, add 3 tbsp oil. Swirl it around then add the eggplant.

Pan fry

Turn heat up to medium-high. Add the eggplants and spread them out into a single layer. Pan fry the first side for 3 minutes.  Flip the eggplants and add the remaining 0.5 tbsp oil. Fry for another 2 minutes. Ensure all sides are cooked evenly and the eggplants turn into a softer texture.

Saute

Add the garlic and chili,  toss for 10 seconds then pour in the sauce and finally toss in the basil. Toss everything together for 30 seconds and turn off the heat.

Cook eggplants:

Transfer them to a large serving plate. Garnish with more basil on top. Serve hot or warm with a bowl of steamed rice.

Serving:

omfg this came out so good!! I am eating it right now as we speak. I didn't have fresh basil so I used a homemade chimichurri sauce that was predominantly basil along with parsley, garlic &amp; a little cilantro.  I also didn't have serrano's so I used about 1/2 of a large jalapeno. I made the sauce per the directions. I also only had a small amount of eggplant so I also used zuchinni which was also tossed in the starch.  Let me tell you I will definitely make this again. I would love to try it with the fresh thai basil leaves &amp; for my preference I would have liked it to be a bit more spicy. Yum Yum Yum

I first was going to use a different recipe for eggplant basil but lost it, and I am so glad that I did! This recipe is phenomenal.  The only thing I didn’t have was oyster sauce so I substituted it with hoisin and it was fantastic! There’s plenty of sauce to add more to the stir fry and still have a tasty coat over it. I cubed tofu in the air fryer then added to it. 

Thanks for the great recipe! 

I would kike tontry..because it looks tempting

https://content.jwplatform.com/videos/7BrUSnH1.mp4

Experience the bold flavors of Thai basil eggplant. This fast and easy vegetable side dish is packed with umami and sweet garlic basil sauce.

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Top 4 thai basil eggplant recipes from across the web

The most viewed thai basil eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Basil Eggplant

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Thai Basil Eggplant Recipe

Thai basil eggplant recipe

The most viewed thai basil eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine