Thai Basil Eggplant Stir Fry is a quick yet flavorful meal of Chinese eggplant, veggies, and a delicious stir fry sauce. This naturally vegan dish takes only 25 minutes to make.

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A veggie-forward stir fry is such a great dinner option. Especially when there's minimal prep, so it takes less than 30 minutes to cook!

I love the combination of Chinese eggplant and Thai basil in this stir fry.

Both the Chinese variety of eggplant and the Thai variety of basil are known for their sweet flavors. They are more mild than their regular counterparts.

So this dish is not as pungent as it might be with regular eggplant and basil.

Which is perfect if you're looking to introduce vegetables to veggie-skeptics. Or (like me) just love a good sweet and savory dish!

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Why I love this Thai Basil Eggplant Stir Fry

• Dietary needs — this stir fry is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free. It’s also very high in fiber.

• Delicious stir fry sauce — the sweet, salty, fresh gingery stir fry sauce is incredibly flavorful

• Hearty, veggie-forward dinner – this stir fry is loaded with veggies, meaning plenty of nutrients for your dinner

• Healthy vegan version of a more traditional recipe — I love veganizing traditional recipes because many recipes like this stir fry are already full of flavor and just need a few tweaks to become healthy and plant-based

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Ingredient Notes & Substitutions

• Chinese Eggplants: Chinese eggplants are longer, skinnier, and more of a bright purple color compared to regular eggplants. It has a sweeter taste than regular eggplant and is less bitter. If you can't find Chinese eggplant, you can make this recipe with regular eggplant instead.

• Bell Peppers: I used one each of red, yellow, and green. Feel free to choose your favorite color(s).

• Cremini Mushrooms: I like cremini mushrooms (sometimes known as baby bellas) because they are more umami and have a richer flavor than regular white mushrooms. But feel free to sub white button mushrooms in place of the creminis.

• Yellow Onion: you could also use a red onion here

• Pea Pods: if you can't find fresh pea pods, you can use frozen instead. Or leave them out.

• Thai Basil: Thai basil is sweeter than regular basil, and has almost a licorice flavor. This recipe is meant to be on the sweeter side with sweeter eggplant, sweeter basil, and a sweeter sauce. But regular basil can work as a sub.

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Sauce Ingredients

• Soy Sauce, Tamari, or Liquid Aminos: any of the three will work. If you need a gluten-free option, be sure to use liquid aminos or tamari.

• Garlic: fresh garlic is best but garlic powder can work as a sub

• Ginger: same as the garlic, fresh is best, but ground ginger can work too. Unlike garlic, you'll want to decrease the amount of ginger by 1/2 if you sub ground, because ground ginger is much more potent than fresh.

• Maple Syrup: for a completely fruit sweetened sauce, use date syrup instead

• Rice Vinegar: vinegar adds a bit of acid to the sauce and helps to balance the sweet

• Cornstarch or Arrowroot Powder: either of these two will work. They both work to help create a more sticky sauce.

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How to make Thai Basil Eggplant Stir Fry

Step 1. Heat a large skillet over medium heat. Add the eggplant, bell pepper, mushrooms, onion, and pea pods. Cover and cook for 10 minutes until the veggies are soft.

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Step 2. Meanwhile, in a small bowl, mix together the sauce ingredients.

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Step 3. When the vegetables are soft add the sauce and the Thai basil. Cook 3-5 minutes more, allowing the vegetables to absorb the liquid.

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Step 4. Serve over rice with a garnish of Thai basil, sliced scallions, and sesame seeds. Enjoy!

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FAQ & Expert Tips

What is the difference between Thai basil and regular basil?

Thai basil has a sweeter, more licorice-like flavor than regular basil. Whereas regular basil tends to taste almost like mint.

The color of Thai basil is also different - it is a mix of green and purple. Regular basil is entirely green.

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Can I use regular basil in this recipe?

‍While this recipe was intended for the sweet flavor of Thai basil, it will taste delicious with regular basil too.

What is the difference between Chinese eggplant and regular eggplant?

Chinese eggplant is more mild and sweet than regular eggplant. Regular eggplant can tend to taste a bit bitter, depending on the cooking method.

Chinese eggplant is long and skinny with a bright purple skin. You may also find it with a white skin. Regular eggplant is more of an oval shape with a deep purple skin.

Can I use regular eggplant in this recipe?

While this recipe was intended for the more mild and sweet flavor of Chinese eggplant, it will taste delicious with regular eggplant too.

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Add protein

You can cook any protein you'd like and add it to the veggie mixture.

Storing

Store this stir fry in an air tight container in the fridge for up to a week. Ideally, keep the stir fry separate from any rice you cook alongside the dish.

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Recipe Prayer

Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.

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More Stir Fry Recipes

• Sweet & Sour Tofu
• Teriyaki Tofu Bowl
• Kung Pao Tempeh
• Plant-Based Pad Thai

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Tried this recipe?

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