Thai Basil Eggplant Stir-Fry

Thai Basil Eggplant Stir-Fry

Thai Basil Eggplant stir-fry is a quick and simple vegetarian dish. It brings about a mouthwatering savouriness and a hint of spiciness for authentic Thai flavours.

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Preparation 30 mins
Cooking 10 mins

Side

Thai

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Nutrition per Serving

271 kcal
32 g
15 g
7 g

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Authentic Thai eggplant with basil is the recipe you need for a quick meal. It’s naturally vegan with bursting umami flavours from the minced garlic, Shiitake mushroom and mushroom “oyster sauce”.

The eggplants soak up the gravy very well making them oh-so-juicy! The step in sautéing the garlic before adding the seasoning gives the dish a more robust flavour.

Just like many classic Thai dishes, the Thai basil makes the dish stands out with its fragrance. You just have to make this recipe because you will love it! Enjoy the dish with white rice for best satisfaction.

Don’t be shy with the basil
Don’t be shy with the basil

Why This Is the Best Recipe?

Honestly, this is the best!
Honestly, this is the best!

The best Thai basil eggplant has to be this recipe! Normally, you may find stir-fry eggplants to be oily.

In Step 2, I shared a tip using salt to reduce oil absorption. It will also help in removing excess water. The result is a less spongy texture with better mouth-feel.

As an additional positive effect, the eggplants will not turn black due to oxidation when soaked in salt water. The photo below shows how the eggplant remains in colour.

You will also notice that they do not absorb oil during the cooking process.

Never too oily and colour remains
Never too oily and colour remains

Why Is Thai Eggplant Dish Popular?

Thailand has a vegetarian festival which is held in October every year. This stir-fry eggplant recipe is created for this festival. So, fish sauce is a no-no in this dish.

The dish uses simple ingredients and cooks in 10 minutes. You will love this recipe.

Simple ingredients for a flavourful dish
Simple ingredients for a flavourful dish

What Does Green Thai Eggplant Taste Like?

Thai eggplants are not unripe. Instead of the typical purple eggplants, they are crunchier and have a milder taste. Hence, it’s great for savory dishes.

Thai Green Eggplant
Thai Green Eggplant

You can also opt for the purple eggplants as a substitute. In both types of eggplants, there is no need to remove the skin as they add more flavour.

How to Slice the Eggplants?

The slicing of the eggplant in this particular shape in the recipe is suitable for eggplant texture as it has more surface to absorb the gravy. It’s also easy to eat it in one bite.

Cutting eggplant bite-sized sizes
Cutting eggplant bite-sized sizes

Can I Omit Shiitake Mushroom?

Of course. However, Shiitake mushroom does add a delectable complex flavour.

Slice them not too thinly
Slice them not too thinly

So if you don’t have Shiitake mushroom, try using your favourite mushroom. Thick mushrooms like button, Shimeji or King Trumpet (oringi) mushrooms will do the job too.


Ingredients

Servings:  
1
green brinjal
1⁄2 tbsp
salt
1,050 ml
water
1⁄8 cup
oil
4
garlic clove(s)
6
shiitake mushroom(s)
1 tbsp
Thai soybean paste
1 tbsp
vegetarian oyster sauce
1 tsp
sugar
2 cups
thai basil leaf
1
fresh chilli (red)

Steps to Prepare

Thai Basil Eggplant Stir-Fry Step 1

Step 1 of 8

    • 1 green brinjal

Cut the brinjal into 1-inch pieces, then cut lengthwise into 4 pieces.

Thai Basil Eggplant Stir-Fry Step 2

Step 2 of 8

    • 1⁄2 tbsp salt
    • 1,000 ml water

Soak them in salt water for at least 30 minutes. Drain and rinse with water. Pat dry and set aside.

Thai Basil Eggplant Stir-Fry Step 3

Step 3 of 8

    • 1⁄8 cup oil

Preheat the wok over medium heat. Add oil into the wok.

Thai Basil Eggplant Stir-Fry Step 4

Step 4 of 8

    • 4 garlic clove(s)

Sauté chopped garlic over medium heat until fragrant.

Thai Basil Eggplant Stir-Fry Step 5

Step 5 of 8

Once the garlic starts to turn slightly golden brown, add in the brinjal to stir-fry until the skin of the brinjal is slightly scalded. Cover the wok with a lid for 30 seconds.

Thai Basil Eggplant Stir-Fry Step 6

Step 6 of 8

Remove the lid and toss the dish. Stir-fry again before placing the lid back. Cook for another 30 seconds.

Thai Basil Eggplant Stir-Fry Step 7

Step 7 of 8

    • 6 shiitake mushroom(s)
    • 1 tbsp Thai soybean paste
    • 1 tbsp vegetarian oyster sauce
    • 1 tsp sugar
    • 50 ml water

Add sliced shiitake mushroom followed by soybean paste, mushroom sauce, sugar and water. Mix well.

Thai Basil Eggplant Stir-Fry Step 8

Step 8 of 8

    • 2 cup thai basil leaf
    • 1 fresh chilli (red)

Lastly, add in the sliced chilli and Thai basil leaves. Stir-fry for 10 seconds and then transfer to a serving dish. Enjoy!

Published: July 29, 2023


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