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Eggplant and Basil Stir-Fry

Eggplant and Basil Stir-Fry

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 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


  • 1 tablespoon thin soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice


  1. Combine the sauce ingredients and set aside
  2. Over medium high heat, saute onions, garlic and chilies until fragrant
  3. Add eggplant and toss to combine, stirring for 3-5 minutes or until the eggplant is soft
  4. Pour in the sauce and stir to mix for 1 minute
  5. Add bell peppers and toss, cooking for 1 minute
  6. Remove from heat and fold in the basil leaves
  7. Dish and serve hot