Savory Thai Basil Eggplant Recipe to Spice Up Dinner

Savory Thai Basil Eggplant That’ll Spice Up Your Dinner!

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Heat the oil in a large frying pan or Dutch oven over medium-high heat. Add the sliced Chinese or Thai eggplants and cook for 7-8 minutes until tender and slightly browned. Set aside to keep warm.
Sauté minced shallots or red onion in the same pan, adding a little extra oil if needed. Cook for 4 minutes until fragrant and softened.
Add garlic, Thai basil, sliced red bell pepper, green bell pepper, and sliced Bird’s eye chiles into the mix. Stir-fry for a few minutes until the vegetables are vibrant yet crisp.
Combine tamari, sesame oil, rice vinegar, sambal oelek or sriracha, your choice of sugar, vegan fish sauce, water, and cornstarch in a bowl. Whisk together until the cornstarch is completely dissolved.
Combine the cooked eggplant back into the pan with the sautéed vegetables, then pour the sauce over everything. Stir well to ensure an even coating, and let it simmer for a couple of minutes until the sauce thickens.
Serve by transferring everything to a serving plate. Garnish with fresh Thai basil leaves, thinly sliced Bird’s eye chiles, and garlic chives or green onion.