Spicy Basil Eggplant Stir-Fry

Unctuous and umami oyster sauce gives this Thai-inspired stir fry a rich depth of flavor with minimal preparation and cooking time.  

Taylor Pelton

Culinary Solutions


2 to 4 servings

Prep Time

15 minutes

Total Time

25 minutes





Step 1 

In a large mixing bowl combine the eggplant and salt. Transfer to a colander and allow to sit for 10 to 15 minutes then rinse and pat dry. 


Step 2 

Meanwhile, preheat a wok or large non-stick pan until very hot and just beginning to smoke. Add coconut oil, ginger, garlic, and chilis, and stir constantly until fragrant, about 1 to 3 minutes. Quickly add the onion, bell pepper, and scallions, and continue to sauté until fragrant and blistered. Add the eggplant and basil and continue to sauté for 3 to 5 minutes or until eggplant is blistered and soft.  


Step 3 

Add the oyster sauce, dark soy sauce, and brown sugar to the pan and toss until a syrupy sauce has formed. Remove from heat and serve immediately over jasmine rice if desired and garnish with additional fresh basil. 


Step 4 

Any remaining stir fry will keep covered in the refrigerator for up to 5 days.  

Nutrition per serving: