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](https://howdaily.com/wp-content/uploads/2018/11/eggplants-stir-fry-basil-640x960.jpg?x67400)
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](https://howdaily.com/wp-content/uploads/2018/11/roasted-eggplants-640x427.jpg?x67400)
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](https://howdaily.com/wp-content/uploads/2018/11/vegan-eggplant-stir-fry-640x960.jpg?x67400)
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](https://howdaily.com/wp-content/uploads/2018/11/eggplants-stir-fry-basil-150x150.jpg?x67400)
Recipe for Vegan eggplant stir fry with Basil
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](https://howdaily.com/wp-content/uploads/2018/11/eggplants-stir-fry-basil-recipe.jpg?x67400)
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