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Thai Basil Eggplant Recipe (with Video)

Tree nut free, Dairy-free, Sesame

Discover our Thai Basil Eggplant Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


- 1 8-10 oz Chinese eggplant
- 0.5 Red bell pepper
- 0.25 large onion
- 0.33333333333333331 large carrot
- 4 clove Garlic
- 1 handful Thai basil
- 1 Thai chili peppers
- 1 stalk Scallion
- Neutral oil, for cooking
- 0.5 Tbs Soy sauce
- 0.5 Tbs Oyster sauce, veg option: mushroom oyster sauce
- 0.5 Tbs chili sauce
- 1.5 tsp Sugar
- 0.5 cup Water, or broth
- 1 tsp Sesame oil
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1. Prep all the veggies and aromatics: slice the bell pepper, onion, and carrot into strips, mince the garlic, and thinly slice the scallions (separating the green and white parts). For the eggplant, use the roll cut technique by slicing at a bias, then rolling about 45 degrees and slicing again. Discard the top stem.
2. Mix all the sauce ingredients together and set aside.
3. Heat up a pan on medium heat and add 3 tbsp of neutral oil. Once it’s hot, add the eggplant and char the sides without skin — this should take 3-4 min. Remove eggplant and set aside.
4. Add another tbsp of oil, then add the veggies: bell pepper, onion, and carrot. Stir fry until lightly charred and softened or about 3 min. Add the minced garlic and scallion whites and stir fry for another minute.
5. Add the sauce to the pan, the charred eggplant, and Thai basil. Mix well and let simmer until eggplant has softened, or about 2-3 min. Garnish with green parts of scallions and enjoy!

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