Stir-fry Eggplant and Basil

By • July 8, 2010 • 1 Comments

28 Save

Author Notes: TIPS: 1. Soaking cut eggplant in salt water can prevent oxidation and discoloration.
2. Fried eggplant to keep the skin fresh purple.
3. Select eggplant that's slender, soft and with a pointy tip.

Serves 2

  • 3 eggplant (the long, skinny type)
  • 1 1/2 cup basil leaves
  • 2 green onions or scallions, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons Extra virgin olive oil
  • 1 tablespoon water
  1. Wash and cut eggplants into 1/3 " thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
  2. Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
  3. Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
  4. Add basil leaves, stir and immediately turn off the stove.
Jump to Comments (1)

Tags: Asian, dinner for two, Easy, fast, Side Dishes, Vegetarian

Comments (1) Questions (0)


over 3 years ago sokelengl

I cook this stir fry dish few nights ago. It can be prepared in breeze and all the ingredients are accessible locally. This is the first time I tried out this combination. My hubby likes it a lot too. He said it is refreshing. To make the dish more savour and meaty, I added in some minced pork. It really brings out the flavour of the dish.