Thai Basil Eggplant Stir Fry is a quick yet flavorful meal of Chinese eggplant, veggies, and a delicious stir fry sauce. This naturally vegan dish takes only 25 minutes to make.
A veggie-forward stir fry is such a great dinner option. Especially when there's minimal prep, so it takes less than 30 minutes to cook!
I love the combination of Chinese eggplant and Thai basil in this stir fry.
Both the Chinese variety of eggplant and the Thai variety of basil are known for their sweet flavors. They are more mild than their regular counterparts.
So this dish is not as pungent as it might be with regular eggplant and basil.
Which is perfect if you're looking to introduce vegetables to veggie-skeptics. Or (like me) just love a good sweet and savory dish!
Step 1. Heat a large skillet over medium heat. Add the eggplant, bell pepper, mushrooms, onion, and pea pods. Cover and cook for 10 minutes until the veggies are soft.
Step 2. Meanwhile, in a small bowl, mix together the sauce ingredients.
Step 3. When the vegetables are soft add the sauce and the Thai basil. Cook 3-5 minutes more, allowing the vegetables to absorb the liquid.
Step 4. Serve over rice with a garnish of Thai basil, sliced scallions, and sesame seeds. Enjoy!
Thai basil has a sweeter, more licorice-like flavor than regular basil. Whereas regular basil tends to taste almost like mint.
The color of Thai basil is also different - it is a mix of green and purple. Regular basil is entirely green.
While this recipe was intended for the sweet flavor of Thai basil, it will taste delicious with regular basil too.
Chinese eggplant is more mild and sweet than regular eggplant. Regular eggplant can tend to taste a bit bitter, depending on the cooking method.
Chinese eggplant is long and skinny with a bright purple skin. You may also find it with a white skin. Regular eggplant is more of an oval shape with a deep purple skin.
While this recipe was intended for the more mild and sweet flavor of Chinese eggplant, it will taste delicious with regular eggplant too.
You can cook any protein you'd like and add it to the veggie mixture.
Store this stir fry in an air tight container in the fridge for up to a week. Ideally, keep the stir fry separate from any rice you cook alongside the dish.
Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.
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Thai Basil Eggplant Stir Fry is a quick yet flavorful meal of Chinese eggplant, veggies, and a delicious stir fry sauce. This naturally vegan dish takes only 25 minutes to make.
Sauce
To serve
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