Thai Basil Eggplant with Garlic Thai Sauce

Thai Basil Eggplant with Garlic Thai Sauce

VegetarianAsianDinnerQuickEasyFamily-Friendly
⏱️ 15m PREP
🔥 20m COOK
👥 4 SERVINGS
⚡ 220 CAL/SERV
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Overview

A savory and aromatic dish featuring tender eggplant stir-fried with fresh Thai basil and a flavorful garlic sauce, perfect for a quick and satisfying meal.

Macronutrients per serving

44
grams
Protein
4.0g 9%
Fat
10.0g 23%
Carbs
30.0g 68%

Rich in nutrients

☀️ Vitamin C
25% DV
Supports immune function
☀️ Vitamin A
15% DV
Essential for vision and immune health
🔺 Potassium
10% DV
Helps maintain normal blood pressure
🌾 Fiber
32% DV
Aids in digestion and heart health
✦ Antioxidants
varied
Protects cells from damage

Ingredients

Main Ingredients

  • 2 medium eggplants cut into bite-sized pieces
  • 1 cup Thai basil leaves fresh
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar

Garlic Thai Sauce

  • 4 cloves garlic minced
  • 1 tablespoon fish sauce
  • 1 teaspoon chili paste
  • 1/4 cup water

Instructions

  1. 1 Combine soy sauce, oyster sauce, sugar, and water in a small bowl and set aside.
  2. 2 Heat vegetable oil in a large skillet over medium-high heat.
  3. 3 Add minced garlic and stir-fry for about 30 seconds until fragrant.
  4. 4 Add the eggplant pieces to the skillet and stir-fry for 5-7 minutes until they begin to soften.
  5. 5 Pour in the prepared sauce and continue cooking, stirring frequently, until the eggplant is tender and coated with sauce, about 5 more minutes.
  6. 6 Stir in the Thai basil leaves and cook for an additional 2 minutes until they wilt.
  7. 7 Remove from heat and serve immediately, garnished with extra basil if desired.

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