Thai Basil Eggplant Stir-Fry Recipe

About this recipe

A flavorful stir-fry featuring tender eggplant, aromatic basil, and a savory sauce, perfect with steamed rice.

Ingredients

• - Brinjal
• 100 g Coriander Leaves
• 100 g Garlic
• 1 bunch Thai Basil
• 90 g Dark Soy Sauce
• 30G Chili Flakes
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Rice

Instructions

1. 1. Wash and slice the eggplant into thin rounds or strips for even cooking.
2. 2. Heat vegetable oil in a wok over medium heat until shimmering.
3. 3. Add minced garlic to the wok and sauté until fragrant, about 30 seconds.
4. 4. Toss in the sliced eggplant and stir-fry for 5-7 minutes until softened and slightly browned.
5. 5. Sprinkle chili flakes over the eggplant, stirring to coat evenly.
6. 6. Pour soy sauce into the wok and mix well, ensuring the eggplant absorbs the flavors.
7. 7. Add Thai basil leaves to the wok and stir-fry for 1-2 minutes until wilted and aromatic.
8. 8. Serve the stir-fried eggplant hot with steamed rice, garnished with additional basil if desired.