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Thai

Thai basil eggplant stir-fry

Vegetarian

ผัดมะเขือยาว · phat makhuea yao

Long purple aubergine stir-fried until silky with garlic and chilli in a sweet-salty soy glaze, finished with a big handful of Thai basil.

Thai basil eggplant stir-fry is a Thai side dish from Thailand, ready in about 20 minutes and made with eggplant and basil. It serves 3 and is rated easy to cook.

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Prep
10 min
Cook
10 min
Total
20 min
Serves
3
Level
Easy
Calories
191

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Heat 2 tablespoons of oil in a wok (opens in a new tab) over high heat and fry the aubergine (opens in a new tab), tossing, until browned in places and starting to soften.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  2. Step 2

    Push the aubergine (opens in a new tab) aside, add the remaining oil, the garlic (opens in a new tab) and chilli and fry for 20 seconds.

    • 1 min
    • high heat

  3. Step 3

    Add the soy sauce (opens in a new tab), sweet soy, sugar (opens in a new tab) and water, cover for a minute so the aubergine (opens in a new tab) steams through, then toss until glossy and silky.

    • 3 min
    • medium-high heat

  4. Step 4

    Toss in the basil (opens in a new tab) until just wilted and serve with rice.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Thailand · Commonly attributedAlso popular in United StatesMore food from Thailand
    Dish
    Lunch · Dinner · Side dishes · Main courses
    Cooking method
    Stir-fried
    Taste
    sweet & savoury, garlicky, herby, spicy (chilli heat)
    Diet
    Vegan · Dairy-free · No nut ingredients · Low-carb
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style · Carb-conscious
    Worked out from the ingredients. How labels work
    Good for
    Everyday · One-pan · Budget-friendly
    Cook more with
    Eggplant · Basil · Garlic · Fresh red chilli · Soy sauce · Kecap manis (sweet soy sauce)
    Techniques
    Stir-frying

    Allergens

    • Contains: Wheatfrom soy sauce, kecap manis (sweet soy sauce)
    • Contains: Glutenfrom soy sauce, kecap manis (sweet soy sauce)
    • Contains: Soyfrom soy sauce, kecap manis (sweet soy sauce), tofu

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    191 kcal per serving

    Estimated

    1 serving ≈ 218 g · recipe makes 3

    Where the energy comes from

    • Protein 6%
    • Carbohydrate 31%
    • Fat 63%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy191 kcal88 kcal
    Protein3.1 g1.4 g
    Carbohydrate15.5 g7.1 g
    Net carbohydrate10.4 g4.8 g
    Sugars8.3 g3.8 g
    Added sugars3.5 g1.6 g
    Fibre5.1 g2.3 g
    Fat14.2 g6.5 g
    Saturated fat1.1 g0.5 g
    Trans fat0.1 g0 g
    Cholesterol0 mg0 mg
    Sodium541 mg248 mg
    Salt equivalent1.4 g0.6 g
    Vitamins & minerals per serving
    Potassium
    456 mg
    Calcium
    47 mg
    Iron
    1 mg
    Magnesium
    37 mg
    Vitamin A (RAE)
    26 µg
    Vitamin C
    16 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    42 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: tofu, long-grain white rice.
    • Kecap manis (sweet soy sauce): Hoisin sauce (FDC 172886) used as a stand-in for this thick palm-sugar-sweetened soy sauce; sugar and sodium differ by brand.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Many Thai cooks add a spoonful of fermented soybean paste, oyster sauce or minced pork; this version keeps it plant-based.

    Common mistakes

    • Adding too much oil at the start — aubergine soaks it up; a little water and a lid soften it instead.

    Serve with

    • Serve with rice and a Thai omelette or crispy tofu.

    Storage

    • Refrigerate for up to 2 days.

    Reheating

    • Reheat briefly in a pan or microwave.

    Variations

    • With minced pork: Brown 150 g minced pork with the garlic and add 1 tablespoon oyster sauce.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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