Spicy Thai Basil Eggplant Stir-Fry with Sesame
This vibrant stir-fry combines tender eggplant with bold spices and fragrant Thai basil, topped with a delicate sprinkle of sesame seeds.
Preparation
Get these tasks done before you start cooking.
Prepping the Vegetables
- 1
Cut eggplants
Wash the eggplants and cut them into bite-sized pieces.
Tip: Soak the eggplant pieces in salted water for 10 minutes to reduce bitterness.
- 2
Slice vegetables
Slice the bell pepper, chilies, and onion.
Tip: Control the heat of the chilies based on your spice tolerance.
- 3
Mince garlic
Mince the garlic and set aside.
Mixing the Sauce
- 1
Combine sauce ingredients
In a small bowl, combine soy sauce, hoisin sauce, fish sauce, brown sugar, rice vinegar, and sesame oil.
- 2
Dissolve sugar
Stir until the sugar dissolves completely.
- 3
Set aside
Set aside the sauce for later use.
How to Make Spicy Thai Basil Eggplant Stir-Fry with Sesame
Total time: 40 min · Yields 4 servings
- 1
Sear eggplant
Heat a large pan over medium heat, add some oil, and cook the eggplant until golden brown.
- 2
Cook aromatics
In the same pan, add the garlic, onion, and chilies, and sauté until fragrant.
- 3
Combine ingredients
Add the bell pepper, prepared sauce, and Thai basil to the pan. Stir well and cook until the sauce thickens.
Chef's Tips
Further reading
Frequently asked questions
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.
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