If you’re on the hunt for a deliciously spicy and satisfying plant-based dish, look no further than this Vegan Thai Basil Eggplant Recipe. This vibrant stir-fry combines tender eggplant with aromatic basil, creating a symphony of flavors that will tantalize your taste buds.
This recipe is perfect for those busy weeknights when you need something quick yet flavorful. With just a handful of ingredients and minimal prep, you can whip up a delightful meal that captures the essence of Thai cuisine. The freshness of the basil paired with the umami-rich sauce makes every bite a treat.
Don’t be surprised if this dish quickly becomes a staple in your kitchen. Whether served over jasmine rice or noodles, this Vegan Thai Basil Eggplant Stir-Fry is bound to impress both vegans and non-vegans alike!
Deliciously Spicy Vegan Thai Basil Eggplant Stir-Fry
This Vegan Thai Basil Eggplant Recipe features succulent eggplant stir-fried in a savory sauce, enhanced with fresh Thai basil and hints of chili. It’s a delightful combination of spicy, sweet, and savory flavors that create a satisfying meal that won’t disappoint.
Ingredients
- 2 medium eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-2 Thai red chilies, sliced (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon vegan oyster sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- 1/2 cup bell peppers, sliced (optional)
- Cooked jasmine rice or noodles, for serving
Instructions
- Prepare the Eggplant: Cut the eggplants into bite-sized pieces and set aside.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Stir-Fry Aromatics: Add the minced garlic and sliced chilies to the skillet and stir-fry for about 30 seconds until fragrant.
- Cook the Eggplant: Add the eggplant pieces to the skillet and stir-fry for about 5-7 minutes until they start to soften.
- Add the Sauce: In a small bowl, mix the soy sauce, vegan oyster sauce, and sugar. Pour this mixture over the eggplant and continue to stir-fry for another 3-5 minutes until the eggplant is cooked through.
- Finish with Basil: Remove the skillet from heat and toss in the fresh Thai basil leaves until wilted. Serve hot over jasmine rice or noodles.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 portions
- Calories: 180kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 18g
