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Thai Basil Eggplant
Thai Basil Eggplant
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Eggplant and sweet basil stir-fry, perfect over rice.
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
  • 0.5 cup water
  • 1 teaspoon dark soy sauce
  • 0.5 teaspoon white sugar
  • salt to taste
  • 1 cup fresh basil leaves, roughly chopped
Instructions:
  • In a frying pan over medium heat, heat oil. Add chile and garlic, sauté until garlic turns golden, about 1 minute. Add eggplants to the aromatic garlic oil, then pour in water and cover. Cook, stirring occasionally, until eggplants are tender, 5 to 8 minutes.
  • Once uncovered, incorporate the soy sauce, sugar, and salt. Stir thoroughly and cook until the liquid evaporates and the eggplant is fully coated, approximately 5 minutes. Toss in basil leaves and stir briefly before removing from heat.

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