How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can prep the vegetables and sauce ahead and store separately to cook when ready.

Can I substitute Thai basil with regular basil?

While it's possible, the flavor will be less aromatic than with Thai basil.

How can I adjust the spiciness level?

Reduce or omit the amount of Thai chilies for a milder dish.

Can I use other vegetables instead of eggplant?

Yes, zucchini or bell peppers make excellent substitutes.

Spicy Thai Basil Eggplant Stir-Fry with Sesame

Name: Spicy Thai Basil Eggplant Stir-Fry with Sesame
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Yield: 4
Cuisine: Main Course
Ingredients: 2 medium eggplants; 1 red bell pepper; 3 cloves garlic; 2 Thai chilies; 1 onion; 1 cup fresh Thai basil leaves; 3 tablespoons soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon fish sauce (or soy sauce for vegan); 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon sesame seeds; 2 scallions

A fragrant and fiery Thai vegan dish

This vibrant stir-fry combines tender eggplant with bold spices and fragrant Thai basil, topped with a delicate sprinkle of sesame seeds.

30 min
4
Intermediate

Ingredients

For the Stir-Fry

2 medium eggplants

cut into bite-sized pieces

1 red bell pepper

sliced thin

3 cloves garlic

minced

2 Thai chilies

finely sliced

1 onion

sliced

1 cup fresh Thai basil leaves

For the Sauce

3 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon fish sauce (or soy sauce for vegan)

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

For Garnish

1 tablespoon sesame seeds

toasted

2 scallions

sliced

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 117 kcal
Protein: 3.7 g
Carbs: 20.6 g
Fat: 3 g
Fiber: 4.9 g

Full recipe (estimated)

Calories: 466 kcal
Protein: 14.9 g
Carbs: 82.3 g
Fat: 11.8 g
Fiber: 19.5 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
2 medium eggplantscut into bite-sized pieces	100 kcal	3 g	23 g	0.5 g	12 g
1 red bell peppersliced thin	25 kcal	0.8 g	6 g	0.3 g	2 g
3 cloves garlicminced	13 kcal	0.5 g	3 g	0 g	0.2 g
2 Thai chiliesfinely sliced	5 kcal	0.2 g	1 g	0.1 g	0.2 g
1 onionsliced	44 kcal	1.2 g	10 g	0.1 g	1.6 g
1 cup fresh Thai basil leaves	22 kcal	2 g	3.8 g	0.6 g	1 g
3 tablespoons soy sauce	30 kcal	3.3 g	2.8 g	0.1 g	0 g
2 tablespoons hoisin sauce	60 kcal	1 g	14 g	1 g	0.6 g
1 tablespoon fish sauce (or soy sauce for vegan)	10 kcal	0.8 g	1 g	0.1 g	0 g
1 tablespoon brown sugar	52 kcal	0 g	13.5 g	0 g	0 g
1 tablespoon rice vinegar	3 kcal	0 g	0.1 g	0 g	0 g
1 teaspoon sesame oil	40 kcal	0 g	0 g	4.5 g	0 g
1 tablespoon sesame seedstoasted	52 kcal	1.6 g	2.1 g	4.5 g	1.1 g
2 scallionssliced	10 kcal	0.5 g	2 g	0.1 g	0.8 g

Preparation

Prepping the Vegetables

Cut eggplants

Wash the eggplants and cut them into bite-sized pieces.

Soak the eggplant pieces in salted water for 10 minutes to reduce bitterness.

Slice vegetables

Slice the bell pepper, chilies, and onion.

Control the heat of the chilies based on your spice tolerance.

Mince garlic

Mince the garlic and set aside.

Mixing the Sauce

Combine sauce ingredients

In a small bowl, combine soy sauce, hoisin sauce, fish sauce, brown sugar, rice vinegar, and sesame oil.

Dissolve sugar

Stir until the sugar dissolves completely.

Set aside

Set aside the sauce for later use.

Cooking Process

Sear eggplant

Heat a large pan over medium heat, add some oil, and cook the eggplant until golden brown.

Cook aromatics

In the same pan, add the garlic, onion, and chilies, and sauté until fragrant.

Combine ingredients

Add the bell pepper, prepared sauce, and Thai basil to the pan. Stir well and cook until the sauce thickens.

Plating & Serving