Eggplant which is also known as aubergine or brinjal doesn’t grace our table as much as it should. In fact, I have not touched it since making my Eggplant Parmesan but there are some recipes that make it bearable, tasty even. This is one such recipe where the infusion of fresh basil leaves and a sweet and tangy sauce compliments the eggplant well.
The trick is to not overcook the eggplant to prevent it from being a slimy, sloppy mess so use proper discretion on the timing and eyeball it. Keep the skin on as I read somewhere that this is where the nutrients lie.
Whatever your stance towards eggplant, it is versatile enough as a vegetable to assume many forms across multiple cuisines; the Greek Moussaka, the French Ratatouille, the Arabian Baba Ghanoush and the Indian Baingan Bharta, some of which I will be attempting to cook in the near future.
Print
Eggplant and Basil Stir-Fry
- Yield: 2 1x
Ingredients
Scale
- 1 medium eggplant, cut into bite-sized pieces
- 1/2 red onion, chopped
- 1 1/2 teaspoons garlic, minced
- 1 red bell pepper, seeded and chopped
- 4 dried chilies / 1/2 teaspoon red pepper flakes
- 1/2 cup fresh Thai basil / sweet basil
Sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
Instructions
- Combine the sauce ingredients and set aside
- Over medium high heat, saute onions, garlic and chilies until fragrant
- Add eggplant and toss to combine, stirring for 3-5 minutes or until the eggplant is soft
- Pour in the sauce and stir to mix for 1 minute
- Add bell peppers and toss, cooking for 1 minute
- Remove from heat and fold in the basil leaves
- Dish and serve hot
Comments & Reviews
It’s time I trim my basil plant and use the leaves for such a wonderful aromatic dish.