| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 14g | 1g | 24g |
| sugars | fibre | protein | salt |
| 6g | 5g | 3g | 1.0g |
Why I Love Thai Basil Eggplant
As a lover of blending different culinary traditions, incorporating the robust flavors of the Thai cuisine into my cooking repertoire has always been a delightful adventure. The recipe I’d like to share today is a testament to this creative gastronomical journey: the vibrant and delicious Thai Basil Eggplant.
A Culinary Journey to Thailand
The Basil Eggplant recipe is beautifully Thai, reminiscent of the enchanting landscapes of Thailand. Plus, it has an exciting play of flavors, just like the adventures of Thailand’s rich culinary bazaars. Here is a wonderful read I found encapsulating the enchanting nature of Thai cuisine and culture, which has greatly inspired my kitchen escapades.
Speaking to the Palate
What I particularly adore about the Basil Eggplant recipe is the harmonious blend of sweet, salty, and spicy. The tender eggplant, crunchy bell peppers, and delicate Thai basil leaves all contribute to a symphony of textures that beautifully amplify the overall culinary experience of this dish.
Interestingly, its exquisite blend of flavors and textures evokes memories of another beloved dish of mine, the classic Pad Thai. And if you’re up for a full Thai-themed feast, this Basil Eggplant would complement any seafood dish brilliantly.
Lastly, I can’t ignore the influence of my experiences exploring Jamie Oliver’s iterations of Thai dishes which inspires me to translate my love for different cuisines into recipes that everyone can enjoy at home.
So whether you’re a Thai cuisine enthusiast, an eggplant aficionado, or simply a gourmet explorer constantly looking out for new flavors, I certainly believe that this delightful Basil Eggplant recipe will win your heart (and your taste buds). I hope you’ll cherish preparing and savoring it as much as I do. Bon Appétit!
What You’ll Need
- 3 tablespoons of vegetable oil
- 2 large eggplants, cut into 1 inch pieces
- 1 red bell pepper, sliced
- 1/2 cup of sliced onions
- 2 cloves garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of water
- 1 tablespoon of brown sugar
- 2 tablespoons of oyster sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 2 teaspoons of red pepper flakes
- 1/2 cup of Thai basil leaves
Method
Step One
Heat the vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the eggplant pieces into the pan. Cook and stir the eggplant until it’s lightly browned.
Step Two
To the pan, add the sliced red bell pepper and onions. Continue to cook until the vegetables are tender.
Step Three
Then add the minced garlic and sauté until it becomes fragrant. This usually takes about a minute.
Step Four
In a small bowl, mix together the soy sauce, a tablespoon of water, brown sugar, oyster sauce, and cornstarch until it forms a smooth sauce.
Step Five
Pour the sauce mixture into the pan with the vegetables. Stir well to evenly coat the vegetables with the sauce. Cook for a couple more minutes until the sauce thickens.
Step Six
In the same bowl you used for the sauce, mix together the 1/4 cup of water and red pepper flakes. Pour this mixture into the pan.
Step Seven
Lastly, add the Thai basil leaves, give the mixture a final stir to combine all the components. Cook for an additional minute or until the basil just wilts. Your Basil Eggplant is now ready to be served. Enjoy!
