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Vegetarian, South and Southeast Asian

Thai basil eggplant stir fry with jasmine rice

Thai basil eggplant stir fry is a vegetarian dish for 4 people, ready in 30 minutes, at an easy difficulty level, for about €2.50 per person. The key to success is cooking fast in a hot wok and adding the basil off the heat, so it keeps its anise like fragrance.

Tonight, bright stir fried eggplant with garlic, chili and Thai basil, the kind that fills the whole kitchen with its smell.

Thai basil eggplant stir fry with jasmine rice
Total time
30 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
320 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

The eggplant turns soft inside and lightly golden at the edges, thanks to a quick microwave precook followed by a fast stir fry in the wok. Garlic and chili, crushed together, scent the oil within seconds, and the two soy sauces bring saltiness and a touch of caramel that coats every piece.

This is a weeknight dish for when you want something vivid and fragrant without spending hours in the kitchen, or when you want a change from the usual sauteed vegetables. The chili makes it better suited to adults and older teens than to young kids, so adjust the heat to your household's taste.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Garlic 5 cloves
  • Fresh chili 2
  • Thai basil or fresh basil 1 bunch

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Sweet soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy

The step by step recipe

  1. Cut the eggplants into thick sticks and microwave them for a few minutes to soften. 4 min

    This precook limits the amount of oil needed and speeds up the stir fry.

  2. Cook the jasmine rice in salted water. 12 min

    Let it sit covered for five minutes after cooking so it finishes steaming.

  3. Crush the garlic and chili, then fry them in very hot oil in the wok. 1 min

    The frying chili releases its fragrance into the oil.

  4. Add the eggplant, both soy sauces and the sugar, and stir fry over high heat. 6 min

    Don't stir too much, the eggplant should turn lightly golden.

  5. Turn off the heat, add the torn basil leaves and toss before serving with the rice.

    Crush the leaves in your hand before adding them, it releases more fragrance.

Our tips to get it right

  • Pick firm eggplants without soft spots, they hold up better to high heat and brown instead of turning mushy.
  • Heat the wok well before adding the oil, that's what lets the garlic and chili scent the oil in seconds without burning.
  • Taste before adding salt, the two soy sauces already season the dish generously.

The variations

  • Swap the fresh chili for chili powder or flakes if you don't have any on hand, adjusting the amount to your heat tolerance.
  • For a heartier version, add diced firm tofu at the same time as the eggplant.
  • For a faster version, skip the microwave step and cut the eggplant thinner, it will cook directly in the wok with just a few extra minutes.

What to serve it with

  • Jasmine rice already included in the recipe
  • Green tea or lemon water
  • Crisp cucumber on the side

Storage

The stir fry keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze particularly well, since eggplant loses texture when thawed. Reheat in a skillet or wok over high heat to bring back some bite.

Questions about this dish

Can you use regular basil instead of Thai basil?

Yes, regular basil works fine if you don't have Thai basil. The flavor will be a bit less anise like, but the dish stays fragrant and tasty.

Do you really need to crush the garlic and chili?

Not strictly, but crushing releases their aroma faster into the hot oil. You can also finely chop them with a knife if you don't have a mortar.

Can this dish be prepped ahead of time?

You can precook the eggplant in the microwave and cook the rice ahead of time. Save the final stir fry for the last moment, since the eggplant loses texture if it sits too long.

How do you tone down the heat for kids who don't like spicy food?

Use less chili or remove the seeds before crushing it. You can also serve the chili on the side, so everyone can add as much as they like.

How long does it take to make a Thai basil eggplant stir fry with jasmine rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Thai basil eggplant stir fry with jasmine rice?

About 320 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Thai basil eggplant stir fry with jasmine rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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