I never liked eggplants until I discovered this Basil Eggplant recipe. Basil adds so much flavor to dishes, it is my favorite herb in the kitchen. Use Chinese eggplants and do not peel the skin; the purple skin is the most nutritious part of eggplants. I added the colored bell peppers, and this turned out to be a very colorful and delightful dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- 1/2 large purple onions, cut into chunks
- 1/4 white onion, thinly sliced
- 1/4 red bell pepper, cut into thin strips
- 1/4 yellow bell pepper, cut into thin strips
- 1/4 orange bell pepper, cut into thin strips
- 3 medium-size chinese eggplants, cut into bite size chunks
- 6 cloves garlic, minced
- 3 Thai bird-eye chilli, seeded and minced
- 1/4 cup water for stir-frying
- 3 Tbsp coconut oil
- 1 cup fresh basil leaves
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 1 tsp coconut sugar
- 1/2 tsp corn starch with 1 Tbsp water for thickening
- Prepare the sauce mixture and cornstarch thickening separarely. Set aside.
- Heat coconut oil in a large wok over medium high heat.
- Add half the minced garlic, purple onions and stir fry for a minute.
- Add eggplants, chilli and stir fry for about 5 minutes. Sprinkle water over the eggplants in between to maintain a smooth stir.
- Add 2 Tbsp soy sauce, white onions, bell peppers, and continue to stir fry for another four minutes until the eggplants are softened.
- Add the remaining minced garlic and sauce mixture and stir fry for another minute. Add the thickening and stir. Add 3/4 of the fresh basil and stir until they are wilted.
- Turn off heat and transfer to a serving dish. Garnish with remaining fresh basil.