Thai Basil Eggplant Stir-Fry
Thai basil eggplant stir-fry is a quick and easy dish that's packed with flavor. The eggplant is browned until tender, then combined with garlic, red bell pepper, and Thai basil. The dish is finished with a simple sauce made with soy sauce and rice vinegar. Serve over rice or noodles for a complete meal.
Eggplant is a versatile vegetable that can be used in a variety of dishes. It's especially popular in Thai cuisine, where it's often used in stir-fries, curries, and salads. Thai basil is a fragrant herb that adds a unique flavor to dishes. It's often used in combination with other herbs, such as cilantro and mint. In this recipe, the eggplant and Thai basil are combined to create a flavorful and aromatic dish. The eggplant is browned until tender, then combined with garlic, red bell pepper, and Thai basil. The dish is finished with a simple sauce made with soy sauce and rice vinegar. Serve over rice or noodles for a complete meal.
Prep time: 15 | Cook time: 10 | Serves: 2
Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped Thai basil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add eggplant and cook until browned on all sides, about 5 minutes.
- Add onion and cook until softened, about 3 minutes.
- Add garlic and red bell pepper and cook for 1 minute more.
- Stir in Thai basil, soy sauce, and rice vinegar.
- Cook until eggplant is tender and sauce has thickened, about 2 minutes more.
- Serve immediately over rice or noodles.
Why It Works
- The eggplant is browned until tender, which gives it a slightly crispy exterior and a soft and creamy interior.
- The garlic and red bell pepper add sweetness and depth of flavor to the dish.
- The Thai basil adds a unique flavor to the dish.
- The soy sauce and rice vinegar add a salty and tangy flavor to the dish.