Spicy Thai Eggplant
Savor the bold, aromatic flavors of Spicy Thai Eggplant, a quick and delicious stir-fry that brings authentic Thai cuisine to your table in just 30 minutes. Tender chunks of Thai eggplant are infused with a perfectly balanced sauce made from soy, oyster, and fish sauces, with a hint of sweetness from sugar. Fragrant garlic, shallots, and fiery Thai bird's eye chilies intensify the dish's depth, while fresh Thai basil leaves add a vibrant, herbaceous finish. This irresistible recipe is perfect served over jasmine rice for a satisfying meal or as a flavorful side dish to complement your favorite Thai-inspired spread. Whether you're a fan of Thai food or looking to spice up your dinner routine, this vegetarian-friendly dish will delight your taste buds!
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Ingredients
- 500 grams Thai eggplants
- 2 tablespoons Cooking oil (vegetable or canola)
- 3 cloves Garlic cloves
- 2 pieces Thai bird's eye chilies
- 1 medium Shallot
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 60 milliliters Water
- 15 leaves Fresh basil leaves (Thai basil preferred)
- 2 tablespoons Chopped green onion
Directions
Step 1
Wash and dry the Thai eggplants. Cut them into bite-sized chunks or wedges and set aside.
Step 2
Finely mince the garlic, slice the Thai bird's eye chilies, and chop the shallot. Prepare all other ingredients and have them ready for cooking.
Step 3
Heat the cooking oil in a large skillet or wok over medium-high heat.
Step 4
Add the garlic, chilies, and shallot to the hot oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 5
Add the Thai eggplants to the skillet. Stir-fry for about 3-4 minutes until they begin to soften and brown slightly.
Step 6
Combine the soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Mix well to create the stir-fry sauce.
Step 7
Pour the sauce over the eggplants and stir to coat them evenly. Continue to cook for another 5-6 minutes, or until the eggplants are tender and the sauce has slightly thickened.
Step 8
Add the fresh basil leaves and chopped green onion to the skillet. Stir well to combine and cook for an additional 1 minute, letting the basil wilt slightly.
Step 9
Taste and adjust the seasoning as needed. Serve immediately with steamed jasmine rice or as a side dish to your favorite Thai meal.
Nutrition Facts
| Serving size | (745.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 448.7 |
| Total Fat 29.3g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2870.0mg | 0% |
| Total Carbohydrate 46.1g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 24.3g | |
| Protein 11.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.5mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 460.8mg | 0% |
Source of Calories