Thai Basil Eggplant Stir-Fry
Serves 610 mins prep15 mins cook
Thai basil eggplant stir-fry is a delicious and quick vegetarian dish made with eggplant, peppers, onions, garlic, and a blend of fresh Asian sauces and spices. Made with Japanese eggplant, Thai basil, and peppers, this 30-minute stir-fry can be served as a side dish or a light main dish for a tasty weeknight dinner!
2 servings
What you need
Instructions
0 In a small mixing bowl mix all of the sauce ingredients together. Set aside. 1 Heat 2 tbsp of oil in a large skillet, sauté the sliced eggplant. Add a little water to help the eggplant to cook through. Eggplant is cooked when tender, don’t over cook as this will make the eggplant mushy. 2 Remove cooked eggplant from skillet and heat 1 tbsp oil, add the bell pepper and onion and sauté until soft. 3 Add the garlic and continue to cook for 1-2 minutes. Add the cooked eggplant and stir thoroughly. 4 Pour the sauce mixture into the cooked vegetables and cook for 2-3 minutes until the sauce has thickened and coated all of the vegetables. Add the torn basil leaves and toss to combine. 5 Serve with quinoa or rice.View original recipe
