Description
A delicious stir-fry dish featuring eggplant and Thai basil, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 large eggplant (about 300g), cut into bite-sized pieces
- 1 cup Thai basil leaves (fresh)
- 3 tbsp low-sodium soy sauce
- 4 cloves garlic, minced
- 2 tbsp chili paste (adjust for heat preference)
- 2 tbsp vegetable oil (canola or grapeseed)
- 1 cup bell peppers, sliced (mixed colors)
- 1 tsp sugar (brown sugar preferred)
Instructions
- Prepare your ingredients: Wash the vegetables and chop the eggplant and bell peppers.
- Heat the oil: In a skillet or wok, heat vegetable oil over medium-high heat until shimmering.
- Add garlic and chili paste: Stir-fry for about 30 seconds until fragrant.
- Cook eggplant and peppers: Add eggplant and bell peppers; sauté for 5-7 minutes until soft and caramelized.
- Add sauce ingredients: Mix in soy sauce and sugar, cooking for an additional 3-4 minutes.
- Toss in Thai basil: Stir in fresh basil just before serving to release its aroma.
Notes
- This dish is customizable; add more vegetables or tofu for extra protein.
- Adjust chili paste quantity according to your heat preference.
- Serve over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg