Basil Eggplant Stir Fry

Name: Basil Eggplant Stir Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb Chinese or Japanese eggplant, cut into chunks; 1 red bell pepper, sliced; 1 cup Thai basil leaves; 4 garlic cloves, minced; 2-4 Thai bird's eye chilies, sliced; 2 tbsp vegetable oil; 2 tbsp gluten-free tamari or soy sauce; 2 tsp coconut sugar; 1 lime, juiced; 4 green onions, sliced; 2 cups jasmine rice (for serving), cooked

A vibrant stir-fry featuring tender eggplant in a spicy, aromatic sauce with Thai basil. This quick vegan lunch packs a flavor punch that's both satisfying and light.

27 minMediumServes 4320 cal/serving

ThaiLunchStovetopVeganGluten-FreeNut-FreeDairy-FreePork-Free

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Ingredients

1 lb Chinese or Japanese eggplant, cut into chunks
1 red bell pepper, sliced
1 cup Thai basil leaves
4 garlic cloves, minced
2-4 Thai bird's eye chilies, sliced
2 tbsp vegetable oil
2 tbsp gluten-free tamari or soy sauce
2 tsp coconut sugar
1 lime, juiced
4 green onions, sliced
2 cups jasmine rice (for serving), cooked

Instructions

1

Prepare 2 cups cooked jasmine rice (for serving) according to package instructions.
2

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
3

Add 4 minced garlic cloves and 2-4 sliced Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4

Add 1 lb cut into chunks Chinese or Japanese eggplant and stir-fry for 5-6 minutes until it starts to soften and brown. If the pan seems dry, add a tablespoon of water to help the eggplant steam a bit.
5

Add 1 sliced red bell pepper and continue stir-frying for 2-3 minutes until vegetables are tender-crisp.
6

In a small bowl, mix 2 tbsp gluten-free tamari or soy sauce, 2 tsp coconut sugar, and 1 juiced lime.
7

Pour the sauce over the vegetables and toss to coat evenly.
8

Add 1 cup Thai basil leaves and most of the 4 sliced green onions, saving some for garnish. Stir until basil wilts, about 30 seconds.
9

Remove from heat and serve immediately over cooked jasmine rice. Garnish with the reserved green onions and Thai basil leaves.

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Questions

What should Basil Eggplant Stir Fry look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until it starts to soften and brown. Step 5: cook until vegetables are tender-crisp.

What can I use instead of Thai basil in Basil Eggplant Stir Fry?

The entry for Basil Eggplant Stir Fry calls for 1 cup Thai basil leaves. In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

How hot is Basil Eggplant Stir Fry?

Yes, it is properly hot. The heat in Basil Eggplant Stir Fry comes from 2-4 Thai bird's eye chilies, sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Basil Eggplant Stir Fry?

One serving (the recipe makes 4) is about 320 calories, with 12 g protein, 28 g carbohydrate and 12 g fat, plus 4 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How long does Basil Eggplant Stir Fry keep?

Refrigerate what is left of Basil Eggplant Stir Fry within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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