Thai Spicy Eggplant Recipe
If you're a fan of Thai cuisine and love the combination of spiciness and flavors, this Thai spicy eggplant recipe is perfect for you. Let's get cooking!
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Ingredients
For The Sauce
- 3 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 3 Tbsp Vegetarian Oyster Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Maple Syrup
- ¼ Cup Cold Water
- 2 Tsp Cornstarch
For The Stir Fry
- 2 Tbsp Neutral Oil
- 2 Japanese Eggplants
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Onion
- 4 Garlic Cloves
- 1 Inch Ginger
- 1 Red Thai Chili
- 1 Bunch Thai Basil
Instructions
Mix the sauces and cornstarch
- Mix soy sauce, rice vinegar, maple syrup, dark soy sauce , and vegetarian oyster sauce in a small bowl
- After that mix cornstarch and cold water.Set aside both
Cook The Egg
- Heat 1 tablespoon of oil in a large skillet or wok on medium-high
- Place eggplant in heated oil and coat evenly
- Cook for two to three minutes
- Turn the pieces, add water, cover, and simmer for two more minutes
- Remove the lid and simmer eggplant until golden brown and set aside
Stir Fry Peppers & Onions
- To stir fry peppers and onions, heat the remaining tablespoon of oil on medium-high heat
- Add peppers and onions
- Cook 5–6 minutes, stirring periodically, until tender-crisp
Add Spices
- For aroma, add garlic, ginger, and Thai chili to the mixture
- Stir constantly for 1 minute until fragrant
Add Sauce
- Incorporate sauce and cornstarch slurry into the pan, mixing thoroughly to prevent cornstarch from settling at the bottom
Add eggplant
- After simmering, reduce heat to medium
- Add eggplant to the pan. Cook for 2 more minutes, stirring regularly, until the mixture is somewhat reduced, saucy, and the eggplant has absorbed some sauce
- Mix the thai basil after removing heat and serve it
Nutrition
Calories: 146kcal