Description
A delightful Thai dish featuring eggplant, garlic, and chili, perfect for a vegetarian meal.
Ingredients
Scale
- 1 large eggplant (Japanese or Chinese)
- 3 tbsp vegetable or sesame oil
- 4 cloves garlic, minced
- 1–2 Thai red chilies, thinly sliced
- 1 small onion, thinly sliced (optional)
- 1 tbsp soy sauce
Instructions
- Heat the oil in a pan over medium heat.
- Add the minced garlic and sliced onions (if using) and sauté until fragrant.
- Add the eggplant pieces and cook until they begin to soften.
- Stir in the Thai red chilies and soy sauce.
- Cook until the eggplant is tender and the flavors are well combined, about 5-7 minutes.
- Serve hot, garnished with fresh basil if desired.
Notes
This dish is best served hot and can be paired with steamed rice or noodles. For extra flavor, top with fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Thai, Eggplant, Vegan, Vegetarian, Quick Dinner