Eggplant Stir-fry

This dish was insired by one of our favorite Thai restaurants in San Rafael! Recipe is a WIP. Serve over white rice, or add in rice noodles.

Eggplant Stir-fry

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Amy Laun has made this 1 time!

Ingredients

  • 2 T. Olive oil

  • 4 c. sliced eggplant, Japanese or Chinese variety, (see note)

  • 1/2 yellow or sweet onion, 1/4" slices

  • 1 bell pepper, 1/4" slices

  • 10-15 leaves thai basil, very roughly chopped or left whole

  • Sauce

  • 3 cloves garlic, minced

  • 1 t. red chile flakes, omit for no spice

  • 1 T. Thai seasoning sauce

  • 1 T. Fish sauce, omit if veggie

  • 1 T. Honey/Agave/Sugar

  • 1 T. Coconut Aminos

  • 1 T. Rice Vinegar

  • 1 t. soy sauce/tamari

  • Optional, for serving

  • White rice, or rice noodles

  • Roasted cashews

Instructions

  1. Heat half (1 T. ) of oil in skillet.

  2. Add onion, cook until softened and slightly browned.

  3. Add in the bell pepper and cook 1 minute.

  4. Add in eggplant and remaining 1 T. oil. Saute for 6-7 minutes, until well browned.

  5. Add in the sauce and toss to cover. Cook 1 minutes.

  6. Optional: stir fry in prepared rice noodles.

  7. Add in thai basil, toss until slightly wilted, serve warm over rice. Top with roasted cashews.

Notes

Also good with tofu or cashews!

When slicing eggplant, I like to cut it into 2" pieces, then cut each of those lengthwise twice to end up with 4 long spears per 2" chunk. I sometimes slice off a bit of the skin to make it easier to bite (see photo in gallery for example).

  • 2 T. Olive oil

  • 4 c. sliced eggplant, Japanese or Chinese variety, (see note)

  • 1/2 yellow or sweet onion, 1/4" slices

  • 1 bell pepper, 1/4" slices

  • 10-15 leaves thai basil, very roughly chopped or left whole

  • Sauce

  • 3 cloves garlic, minced

  • 1 t. red chile flakes, omit for no spice

  • 1 T. Thai seasoning sauce

  • 1 T. Fish sauce, omit if veggie

  • 1 T. Honey/Agave/Sugar

  • 1 T. Coconut Aminos

  • 1 T. Rice Vinegar

  • 1 t. soy sauce/tamari

  • Optional, for serving

  • White rice, or rice noodles

  • Roasted cashews

Recipe Notes

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