This vegan spicy Thai basil eggplant recipe, inspired by a classic Thai favorite, combines stir-fried eggplant, peppers, and onions in a deliciously sweet and sticky sauce. Served with rice or noodles, this dish is a versatile and satisfying option, perfect for any occasion or a quick and easy weeknight dinner.
INGREDIENTS
For the Sauce:
- 3 tbsp tamari or soy sauce (45 mL)
- 1 tbsp dark soy sauce or additional soy sauce/tamari (15 mL)
- 3 tbsp vegetarian oyster sauce (54 g)
- 1 tbsp rice vinegar (15 mL)
- 1 tbsp maple syrup or coconut sugar (20 g)
- ¼ cup cold water (60 mL)
- 2 tsp cornstarch
For the Stir Fry:
- 2 tbsp neutral oil, such as avocado or grape seed (30 mL)
- 2 Japanese eggplants, halved lengthwise and cut into ¾-inch pieces (about 6 cups/420 g)
- 1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
- 1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
- 1 onion, thinly sliced (approx. 155 g/1.5 cups)
- 4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
- 1-inch piece of ginger, peeled and grated (1 tbsp/20 g)
- 1–2 red Thai chilies, thinly sliced (seeds removed if desired)
- 1 bunch Thai basil, torn (15 g, about 1 cup)
For Serving:
- Fresh jasmine or basmati rice
- Extra Thai basil for garnish
INSTRUCTIONS
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, dark soy sauce, vegetarian oyster sauce, rice vinegar, and maple syrup until smooth.
- In another small bowl, mix the cornstarch with cold water until fully dissolved. Set both aside.
Cook the Eggplant:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Once hot, add the eggplant and toss to coat. Arrange the pieces in a single layer.
- Sprinkle a small amount of water over the eggplant, cover, and cook for 2–3 minutes. Flip the pieces, sprinkle with more water, cover, and cook for another 2 minutes.
- Remove the lid and stir fry the eggplant until golden brown and tender but still intact. Remove from the pan and set aside.
Stir Fry the Vegetables:
- Heat the remaining 1 tbsp oil over medium-high heat. Add the onion and bell peppers, stirring frequently, and cook for 5–6 minutes until tender-crisp.
Add Aromatics:
- Stir in the garlic, ginger, and Thai chilies. Cook for 1 minute, stirring constantly, until fragrant.
Add the Sauce:
- Pour the prepared sauce and cornstarch slurry into the pan, making sure to remix the slurry before adding as the cornstarch may settle.
Combine Eggplant and Thai Basil:
- Bring the mixture to a simmer, then reduce the heat to medium. Add the cooked eggplant to the pan and stir to coat. Cook for an additional 2 minutes until the sauce thickens slightly and the eggplant absorbs the flavors.
- Turn off the heat and stir in the Thai basil.
Serve:
- Serve the Thai basil eggplant over your choice of rice. Garnish with extra Thai basil, if desired.
NOTES
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is not freezer-friendly.
- Adjust the spice level by using 1 chili with seeds removed for mild heat or 2 chilies (with or without seeds) for extra spiciness.
- Nutrition facts do not include rice.
