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Stir-Fried Sriracha Eggplant with Basil

Stir-Fried Sriracha Eggplant with Basil

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

In this Thai-inspired stir-fry, we first brown eggplants and onion in hot oil to caramelize the exteriors, then the pan is covered, trapping moisture inside to steam the eggplants until perfectly tender. Two powerhouse ingredients—Sriracha and fish sauce—bring on the umami, balanced by a touch of brown sugar. Fresh basil adds pops of color and bright herbal flavor. Serve over steamed rice if you like. Be sure to use Japanese or Chinese eggplants, as the globe variety won’t work well in this recipe.

Ingredients
  • 2

    tablespoons Sriracha

  • 2

    tablespoons fish sauce

  • 2

    teaspoons packed light OR dark brown sugar

  • ¼

    cup neutral oil

  • 1 ½

    pounds medium Japanese OR Chinese eggplants, trimmed, halved lengthwise and cut crosswise into 2-inch pieces

  • 1

    medium yellow onion, halved and cut into 1-inch wedges, layers separated

  • 2

    cups lightly packed fresh Thai OR Italian basil, torn if large

  • Optional Garnish:

  • Lime wedges OR chopped roasted peanuts OR both

Step 1

In a small bowl, whisk together the Sriracha, fish sauce and sugar; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the eggplants and cook, stirring once halfway through, until browned on both sides, about 2 minutes. Stir in the onion, then cook without stirring until it begins to soften, about 2 minutes. Cover the pan, reduce to medium and cook until the eggplants are tender, about 3 minutes.

Step 2

Uncover and cook, stirring once, until some of the moisture released by the eggplants has evaporated, about 2 minutes. Add the Sriracha mixture, then stir until the vegetables are coated, about 30 seconds. Off heat, stir in the basil.