Vegetarian Stir-fried Eggplant with Sweet Basil
Pad Makua Yao
Long green eggplant stir-fried soft with garlic, chili, and basil
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 4
- Heat
- medium
This is a short, straightforward stir-fry built to showcase eggplant rather than dress it up: garlic and chili fried briefly in oil, then eggplant simmered in a little water until it turns fully soft, seasoned only with soy sauce and a touch of sugar. What makes it distinctive is the generous handful of Thai sweet basil folded in at the very end, its licorice-like flavor standing out clearly against the plain, savory eggplant. It works equally well as a side dish alongside other food or as a light vegetarian meal on its own with rice.
Ingredients
- 2-3 Long green eggplant (split lengthwise, cut into 1-inch pieces)
- 1 1/3 cups Thai sweet basil (leaves and flower tops)
- 4 Garlic, large cloves (crushed)
- 3 Thai hot chilies (crushed)
- 2 3/4 tablespoons Light soy sauce
- 1 1/3 tablespoons Sugar
- 1 1/3 tablespoons Vegetable oil
- 1 1/3 cups Water
Directions
- Pick the basil leaves and flower tops. Split the eggplant lengthwise and cut into 1-inch pieces. Crush the garlic and chili.
- Heat the oil in a wok and add the garlic and chili. Fry for about 30 seconds, until fragrant.
- Add the eggplant and stir into the garlic, chili, and oil.
- Add the water and stir well. Cook over medium-high heat for about 5 minutes, stirring often and adding small splashes of water only if needed to keep it from sticking.
- Once the eggplant is soft and the water has reduced to just a little sauce, stir in the soy sauce and sugar. Cook for 1 more minute over high heat.
- Turn off the heat and gently fold in the basil, being careful not to mash the softened eggplant.
- Serve on a shared plate, or over individual portions of rice, garnished with a few fresh basil tops.
Notes
Fold the basil in gently at the end rather than stirring vigorously — the eggplant is soft enough at this point to turn mushy if handled roughly.
Substitutions
Any variety of eggplant available locally works well here. Leave out the chili entirely for a milder version with no loss of flavor.