Thai Basil Eggplant

Thai basil eggplant is a fast, fragrant stir-fry: silky eggplant caramelised in a hot wok with garlic, chilli and a generous handful of Thai basil. The sauce is salty, sweet and just spicy enough. It is a brilliant weeknight dish, ready in half an hour and wonderful with jasmine rice.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

220

Ingredients

• 2 medium Asian eggplants, cut into chunks
• 3 tablespoons vegetable oil
• 4 garlic cloves, sliced
• 2 red chillies, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon fish sauce
• 1 large handful Thai basil leaves
• 2 spring onions, sliced
• Jasmine rice, to serve

Instructions

1. Toss the eggplant chunks with a pinch of salt and set aside for 10 minutes.
2. Heat the oil in a wok over high heat and fry the eggplant for 4 to 5 minutes until golden and tender.
3. Remove the eggplant, then fry the garlic and chillies for 30 seconds until fragrant.
4. Return the eggplant to the wok and add the soy sauce, oyster sauce, sugar and fish sauce.
5. Stir-fry for 2 minutes until the eggplant is glossy and coated in sauce.
6. Turn off the heat and fold in the Thai basil and spring onions until wilted.
7. Serve hot with steamed jasmine rice.

Pro tips

• Use Asian eggplants, which are sweeter and less bitter than globe eggplants.
• Keep the wok very hot so the eggplant sears instead of steaming.
• Add the basil at the very end so it stays bright and fragrant.
• Adjust the chillies to your preferred heat level.

Frequently asked questions