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You are here: Home / Recipes / Appetizers & Sides / Vegan Eggplant Stir-fry With Basil

Vegan Eggplant Stir-fry With Basil

November 21, 2018 By Victoria

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If you’re in the mood for stir fry or a side to go well with meat or poultry, this is it, try this eggplants stir-fry with basil.

Eggplants stir-fry with basil

The whole dish is so easy to do, just plain eggplant, basil, and some shallot/onion. These ingredients are fragrant enough to be discovered miles away. Strange is, they are compatible so well.

To further enhance this scent, I would recommend to lightly roast the eggplants first. In my old times, we used to just pierce the skin a couple of times with a fork and throw them straight into the camp fire. After roasting, just peel the skin off, cut the runny flesh a few times then stir fry with any herbs you could find: scallion, basil, cilantro… Out of them basil (of any kind) seem to complement the best while helping eggplant feel sweeter, in ascent.

There are many kinds of eggplants: round, small, thick, and thin… For this dish, any kinds of eggplants would work. Just pick the ones available at your grocery store.

Roasted eggplants

For seasoning, I would just use soy sauce, since it could flavor the dish well while bringing the brownish caramelized color. Look more appetite that way don’t you think?

Vegan Eggplant Stir-fry With Basil and Soy Sauce

Now, this dish is made without any meat or gluten product, so it’s totally vegan, low carb in a sense. However, if you want some protein, try ground turkey or chicken to make it quick. Small slices of steak would work too, though I think the taste of chicken seems to incorporate better.

Eggplants stir-fry with basil

Recipe for Vegan eggplant stir fry with Basil

Course: Side
Keyword: Stir fried egg plant
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Author: Victoria
Vegan compatible stir fry dish with eggplant and basil, this will be an easy side dish to give your meal plenty of flavor and savory sweetness.
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Ingredients

  • 2 large eggplants any kind
  • 2 Tbsp soy sauce
  • 1 sprig basil
  • 1 shallot onion
  • 1 Tbsp vegetable oil
  • 1 cup vegetable broth or water
  • salt & ground pepper
  • 0.5 Tbsp roasted sesame seed optional

Instructions

  • (Optional)To enhance the flavor: wash, pierce along the body and roast the eggplants over charcoal or oven (450F for 20-30 minutes)
  • Cut eggplants into 1-inch thick chunks across their length.
  • Finely slice shallot, chop basil too or leave whole as is.
  • In a large sauce pan or skillet over medium high heat, add 1 Tbsp veggies oil. Tilt and twirl to coat surface.
  • When oil is hot, add shallot, stir until soft and translucent.
  • Now add in eggplants, stir for 30 seconds  or so to cook the outside then add soy sauce to flavor.
  • When the soy sauce is fully covered and brown all eggplant chunks, add water or broth. Stir well to mix.
  • Cook and stir frequently when almost all liquid is reduced, adjust seasoning to taste with some salt and ground pepper if need.
  • Add basil. Stir well to mix and cook until basil pieces are wilt.
  • Transfer to plate, sprinkle some roasted sesame if desired. Serve hot immediately.
Vegan Recipe: Eggplant Stir-fry With Basil

Filed Under: Appetizers & Sides, Weight-Loss Journey Tagged With: Eggplant, Gluten free, Vegetable, Vegetarian

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