This vegan spicy Thai basil eggplant recipe takes inspiration from a beloved Thai dish, featuring stir-fried eggplant, peppers, and onions tossed in a deliciously sweet and sticky sauce.
Serve it with rice or noodles for a flavorful meal that’s perfect for any occasion or a quick and satisfying 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 oil (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 ginger, peeled and grated (1 tbsp/20 g)
- 1-2 red Thai chilies, seeds removed if desired, thinly sliced
- 1 bunch Thai basil, torn (15 g, about 1 cup torn)
FOR SERVING
- Fresh jasmine or basmati rice
- Additional 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. In another small bowl, mix the cornstarch with cold water until smooth. Set both aside.
Cook the Eggplant:
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the eggplant and toss to coat in the oil. Spread the pieces evenly in one layer, sprinkle a little water over them, cover, and cook for 2-3 minutes. Flip the pieces, sprinkle more water, cover, and cook another 2 minutes.
- Uncover and stir-fry until the eggplant is golden brown and tender but holds its shape. Remove from the pan and set aside.
Stir Fry Peppers & Onions:
- Add the remaining 1 tbsp oil to the pan over medium-high heat. Stir-fry the onions and peppers for 5-6 minutes, stirring frequently, until tender-crisp.
Add Aromatics:
- Stir in the garlic, ginger, and Thai chili. Cook for 1 minute, stirring constantly, until fragrant.
Add the Sauce:
- Re-mix the cornstarch slurry and add it to the pan along with the prepared sauce. Bring to a simmer over medium heat.
Add Eggplant and Thai Basil:
- Add the cooked eggplant to the pan and stir. Cook for 2 minutes, stirring often, until the sauce thickens slightly and the eggplant absorbs some of the flavor. Turn off the heat and mix in the Thai basil.
Serve:
- Serve the Thai basil eggplant over your choice of rice, garnishing with more Thai basil if desired.
NOTES
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not suitable for freezing.
- Adjust the spiciness by using 1 or 2 Thai chilies and leaving seeds in if desired.
- Nutrition information does not include rice.
