Thai Basil Eggplant

4.5
(4)

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

1
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 teaspoon vegetable oil

  • 1 Thai chile pepper, or more to taste

  • 2 cloves garlic, minced

  • 3 Chinese eggplants, cut into 1-inch cubes, or more to taste

  • ½ cup water

  • 1 teaspoon dark soy sauce

  • ½ teaspoon white sugar

  • salt to taste

  • 1 cup fresh basil leaves, roughly chopped

Directions

  1. Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.

  2. Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

Nutrition Facts (per serving)

157 Calories
3g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 157
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 241mg 10%
Total Carbohydrate 32g 12%
Dietary Fiber 18g 63%
Total Sugars 13g
Protein 6g
Vitamin C 22mg 110%
Calcium 91mg 7%
Iron 2mg 11%
Potassium 1256mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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