If you’re looking for a delicious way to enjoy eggplant, this Thai Basil Eggplant Stir-Fry is about to become your new favorite dish. I’ve perfected this recipe to bring you all the authentic flavors of Thai cuisine while keeping it simple enough to make in your own kitchen. The combination of tender eggplant, aromatic basil, and savory sauce creates an incredibly satisfying meal that comes together in under 30 minutes.
Ingredients
- 2 large Chinese eggplants, cut into bite-sized pieces
- 4 cloves garlic, minced
- 2 Thai chilies, sliced (adjust to taste)
- 1 cup Thai holy basil (regular Thai basil works too)
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ¼ cup water
- 2 tablespoons cornstarch (optional, for coating eggplant)
Instructions
- Cut the eggplants into bite-sized pieces and optionally toss them with cornstarch. This helps create a slightly crispy exterior and prevents them from becoming too mushy.
- Heat oil in a large wok or skillet over medium-high heat. Once hot, add the eggplant pieces and cook for 5-7 minutes until they start to soften and brown.
- Add minced garlic and Thai chilies to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Add water and stir well to combine.
- Cover the pan and let it simmer for 3-4 minutes until the eggplant is tender but still holds its shape.
- Add the Thai basil leaves and stir-fry for another minute until the leaves are just wilted.
- Taste and adjust seasonings if needed before serving hot with steamed rice.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- Chinese eggplants work best for this recipe because they’re less bitter and have fewer seeds. If using regular globe eggplants, consider salting them first to remove excess moisture and bitterness.
- Don’t skip the cornstarch coating if you want your eggplant pieces to maintain their shape better during cooking.
- If you can’t find Thai holy basil, regular Thai basil or even Italian basil will work, though the flavor will be slightly different.
- For a vegetarian version, replace the oyster sauce with vegetarian mushroom sauce and the fish sauce with extra soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The basil will darken, but the flavor will still be delicious.
- Make sure your pan is hot before adding the eggplant to achieve the best texture and prevent it from becoming too oily.
Thai Basil Eggplant Stir-Fry
This Thai Basil Eggplant Stir-Fry is a delicious and authentic Thai dish that's simple to make at home. Tender eggplant, aromatic basil, and a savory sauce create an incredibly satisfying meal in under 30 minutes.
Ingredients
- 2 large Chinese eggplants cut into bite-sized pieces
- 4 cloves garlic minced
- 2 Thai chilies sliced (adjust to taste)
- 1 cup Thai holy basil regular Thai basil works too
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ¼ cup water
- 2 tablespoons cornstarch optional, for coating eggplant
Instructions
- Cut the eggplants into bite-sized pieces and optionally toss them with cornstarch.
- Heat oil in a large wok or skillet over medium-high heat. Once hot, add the eggplant pieces and cook for 5-7 minutes until they start to soften and brown.
- Add minced garlic and Thai chilies to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Add water and stir well to combine.
- Cover the pan and let it simmer for 3-4 minutes until the eggplant is tender but still holds its shape.
- Add the Thai basil leaves and stir-fry for another minute until the leaves are just wilted.
- Taste and adjust seasonings if needed before serving hot with steamed rice.
