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thai eggplant stir fry in a large white bowl with fresh basil and a green kitchen towl

Thai Eggplant Stir Fry

5 from 3 votes
Thai Eggplant Stir Fry with basil, garlic, and chilies—silky, saucy, quick to make. Serve over jasmine rice for a crave-worthy dinner.
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Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Course: Appetizers, Dinner, Lunch, Side Dish
Cuisine: Asian
Keyword: 30-minutes
Servings: 4 servings
Calories: 170kcal

Equipment

Ingredients

Eggplant

  • 1 1/2 lb Asian eggplant (or 2 medium Italian) cut into ¾-inch half-moons
  • 1 tsp salt (for pre-salting)

Aromatics

  • 3 tbsp avocado oil
  • 5 garlic cloves thinly sliced
  • 1-2 Thai chilies or 1 Fresno thinly sliced (seed to reduce heat)
  • 1 small shallot thinly sliced

Sauce

  • 2 tbsp soy sauce (use tamari for gluten free)
  • 1 tbsp oyster sauce
  • 2 tsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp water
  • 1 tsp cornstarch

Finish

  • 1 cup Thai basil leaves packed (holy or sweet basil work)
  • 1/2 lime

Instructions

  • Toss sliced eggplant with 1 tsp salt. Let sit 10 minutes. Blot dry removing the salt as best as you can.
    1 1/2 lb Asian eggplant (or 2 medium Italian), 1 tsp salt
  • In a small bowl, whisk soy, oyster sauce, fish sauce, sugar, water, and cornstarch. Set aside.
    2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp fish sauce, 1 tbsp brown sugar, 2 tbsp water, 1 tsp cornstarch
  • Heat 2 tbsp oil in a large skillet or wok over medium-high. Add eggplant in one layer. Cook, turning occasionally, until browned and tender. Transfer to a plate.
    3 tbsp avocado oil
  • Add garlic, chilies, and shallot. Stir until very fragrant.
    5 garlic cloves, 1-2 Thai chilies or 1 Fresno, 1 small shallot
  • Return eggplant to the pan. Pour in the sauce and stir until glossy and slightly thickened.
  • Turn off heat. Fold in Thai basil to wilt. Squeeze in lime juice. Serve immediately.

Video

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Notes

  • Salt eggplant 10 minutes for better browning and creamy texture.
  • Get the pan very hot so the eggplant sears, not steams.
  • Cook in batches to avoid soggy eggplant.
  • Stir the sauce right before pouring; cornstarch settles.
  • Add basil off heat to keep flavor bright and color vivid.

Nutrition

Serving: 4servings | Calories: 170kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 615mg | Potassium: 468mg | Fiber: 6g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg