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    Home » Recipes » Vegetarian One-Pot Meals

    Thai Basil Eggplant: Vegan and Gluten Free

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    Thai Eggplant stir-fry with Basil and Chili garlic sauce (Pad Prik Pao Ma Keua Praw) is soft, spicy and a little sweet recipe.  Thai basil adds a very fresh flavor to this vegan, gluten free and delicious stir fry eggplant recipe. A simple sauce, eggplant, onions, peppers, and Thai basil come together quickly to make a delicious vegan side dish or main meal dish when served over rice, noodles, or quinoa.

    Thai Basil Eggplant Vegan and Gluten Free

    The literal translation of ‘Pad Prik Pao Ma Keua Praw’ is  eggplant stir fried in spicy chili garlic sauce. ‘Pad’ = stir fry, ‘Prik Poa’ = is spicy chili garlic thai sauce and ‘Ma keua Praw’ = eggplant in Thai.

    Eggplant for Americans, aubergine to many Europeans, brinjal/baingan to Indians and Ma Keua Praw to Thais. No matter what you call it, is a very popular vegetable in Southeast Asian Countries. Eggplant is consumed and incorporated in diet very regularly and stands similar to potatoes to western countries.  There are many ways eggplant can be consumed and cooked.  Eggplants can be fried, grilled, baked, stewed, pickled, stuffed and much more.

    Different Variety of Eggplants

    Eggplants comes in varied shapes and colors. Eggplants are not always purple, you can find them green, white, striped in purple and white as well. Though, over here standard globe eggplant you find at the grocery store is more common but at any Asian grocery store you should be able to see long Japanese or Chinese eggplant, small baby Indian eggplants, round green Thai eggplants and many more different varieties of eggplants.

    Nutritionally Dense Eggplants   

    Eggplants are very nutrient dense food, they contain a good amount of vitamins, minerals and fiber in few calories. Eggplants are rich potassium, antioxidants, manganese, and fiber. It may improve heart function and reduce LDL cholesterol and triglyceride levels, Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage. It can also reduce the risk of high blood pressure, streamline the digestive system. With calories as low as 25 per serving, eggplant is ideal for those watching their diet.

    sliced eggplant

    Right Variety for Thai Eggplant

    For this recipe, it is best to use the long Japanese or Chinese eggplants. These varieties of eggplant are available at any Asian store or at the farmer’s market. This eggplant variety is sweeter and milder than others. Hence, need not to be peeled or salted. You can just slice them up and add it to your dish.  Since, long eggplants has thin skin and almost seedless, with minimal cooking they cook into soft and creamiest texture.

    For some reason, if you are not able to get the long eggplants, then sub big globe shape eggplants which are easily available in all grocery stores. Just stick with a pound of whatever variety you go with and you should be fine.

    How to Make Thai Basil Eggplant Stir Fry Heartier?

    • I have added some tofu for an extra boost of protein, which you can totally skip if you don’t want.  
    seasoned tofu
    • Addition of Bell peppers add a crunch and color to this dish. Red bell peppers are the richest dietary source of vitamin C
    after added mix bell peppers
    • Onions are inseparable in this recipe you can swipe with shallots or sweet onions.
    onion and aromatics being sauted
    • Ginger is loaded with antioxidant, adds more warmth and depth to this dish. There is no other flavor like ginger, so do not skimp on it.
    Julienned ginger
    • Thai basil an aromatic herb makes this dish taste and smell extra special and rich, so do not skimp on it.

    How to Cook Eggplant with Less Oil?

    Eggplants are like little sponges that seem to absorb as much oil as you add. That said, restaurant-style eggplant dishes are mostly deep fried, while delicious, are often loaded with oil.  For this reason, I refrain from deep frying, and instead air fried the eggplants. Air frying is a very quick method to cook eggplants and do not take long. Just slice them up into thick slices, season the sliced eggplant and air fried for 8 minutes at 350-Degree F in a single layer.

    seasoned eggplant on air-fryer basket

    How to Make Sauce for Thai Basil Eggplant Stir Fry

    Sauce is what brings flavor to this dish and is very easy to make.  I have added Tahini to give little thickness to this sauce so that it coats well the vegetables. Also sesame seeds flavors goes well in Thai recipe as it also contains sesame seeds and sesame seed oil.

    Sauce Mix being added to stir-fry

    This quick sauce is whipped out of tahini, tamari, maple syrup, rice vinegar, sriracha, chili garlic paste, sesame oil, Chinese five spice blend and sesame seeds. I have used tamari but feel free to use low sodium soy sauce if being gluten free is not one of your concern. Add your favorite sweetener to give a little sweetness to this dish instead of maple syrup. Rice vinegar is what gives tartness to this dish, adjust the quantity to make it less or tarter as per your taste buds.  Sriracha and chili garlic paste controls the spice level, add a little more of sriracha to make it spicier. Overall, this recipe is mildly spiced on spice level.

    Ingredients required for Thai Eggplant Recipe

    Thai Eggplant Stir-Fry Ingredients

    Oil and Spices

    • Avocado Oil (Any preferred vegetable oil): 3 tablespoons, divided
    • Black pepper: 1 tsp, divided
    • Salt: ½ tsp, divided (adjust as per your taste)

    Pantry

    • Corn Starch: 1 Tablespoon
    • Water: ¼ cup
    Water & Corn Starch - Thai Eggplant Stir-Fry Ingredients

    Produce

    • Long eggplants (Japanese or Chinese): 1 lb./ 2 long, diced ½ inch diagonally
    • Tofu (Super firm): 8 oz/ ½ of a block
    • Red onion: 1 medium/250 grams diced into large cubes
    • Green bell pepper: ¼ of pepper/ ½ cup, diced into large cubes
    • Red bell pepper: ¼ of pepper/ ½ cup, diced into large cubes
    • Yellow bell pepper: ¼ of pepper/ ½ cup, diced into large cubes
    • Ginger: 2-inch knob/ 20 grams, thinly julienned
    • Garlic: 2-3 cloves/1 tablespoon, minced
    • Thai Green Chili (or Serrano): 2-3 in number/3 grams, thinly julienned
    • Thai Basil: 1 cup leaves/ 20 gram
    Yellow, red and green cut Bell Pepers
    Ginger, chilie, garlic & sirache - Thai Eggplant Stir-Fry Ingredients

    For the sauce:

    • Tahini: 1 Tablespoon
    • Tamari (or Soy Sauce): 2 Tablespoon
    • Rice vinegar: 2 Tablespoon
    • Maple Syrup (or Sugar): 1 Tablespoon
    • Sriracha: 1 Tablespoon (adjust as per your spice level)
    • Chili-Garlic Paste: 1 Teaspoon (adjust as per your spice level)
    • Sesame Seed Oil: 1 Teaspoon
    • Chinese 5 Spice Mix: ½ Teaspoon
    • Sesame Seeds: 1 Teaspoon
    Sauces and spices for Thai Eggplant Stir-Fry Ingredients

    Instructions to prepare Thai Eggplant Recipe:

    Prep work Instructions:

    1. Prepare sauce: Mix all the ingredients listed under sauce in a small bowl, whisk them all together and keep it aside. Add more sriracha sauce if you prefer spicier.
    Tahini Sauce
    Tamari Sauce
    Rice Wine Vinegar
    Maple Syrup
    Sriracha sauce
    Chinese 5 Spice Blend
    Seasme Seed Oil
    Seasme Seed
    Sauces and spices in a bowl
    Sauce Mix being added to stir-fry
    1. Prepare Eggplant: To prepare eggplants cut off the top and bottom tips and sliced them diagonally into ½ inch thick slices. Season the sliced eggplant with salt, pepper, oil and air fry them at 350-degree F for 8 minutes. Once done keep them aside.
    sliced eggplant
    sliced eggplant in a bowl
    salt being added to sliced eggplant
    black pepper being added to sliced eggplant
    Avacado oil being being added to sliced eggplant
    seasoned eggplant ready for air-fryer tray
    seasoned eggplant on air-fryer basket
    closeup of seasoned eggplant on air-fryer tray
    air-fried eggplant
    1. Prepare tofu: To prepare tofu, wrap between kitchen paper towel and squeeze as much possible water out. Then chop into bite size, season with oil, salt, pepper and air fry at 350-degree for 8 minutes.
    Salt being sprinkled on Tofu
    black pepper being sprinkled on Tofu
    oil being added to Tofu
    seasoned tofu
    seasoned tofu on air-fryer basket
    air fried Tofu

    To Prepare the Recipe:

    1. Heat oil in a pan on a medium pan. Once oil is hot, add julienned ginger, green chilis, minced garlic and sauté for a minute or until garlic turned little brown.
    oil being added to pan
    Julienned ginger
    green chillies
    minced garlic
    ginger, garlic and green chillies being sauted in a pan
    1. Now, add cubed onions and stir fry for 1 to 2 minutes on high heat, they should remain crunchy.
    cubed onions
    onion and aromatics being sauted
    1. Then add cubed bell pepper and stir fry along with onions for another minute, try not to overcook them to maintain the crunch.
    mix bell peppers
    after added mix bell peppers
    1. Now, add air fried eggplant and tofu to stir fried vegetables and give a quick mix.
    air-fried eggplant
    air fried Tofu
    Eggpan and Tofu added to the stir-fry
    1. Next, stir in the prepared sauce mixture and stir to coat the eggplant and veggies, lower the heat to avoid overcooking.
    Sauce Mix being added to stir-fry
    mixing and saute to make Thai Eggplant Stir-Fry
    1. In a small bowl, whisk the cornstarch into ¼ cup water, making sure the cornstarch is fully dissolved, then add it to the pan and stir gently until the sauce is thickened, about 30 – 40 seconds.
    corn starch slurry
    1. Turn of the heat and let the eggplant and veggies cool down for a minute, then toss in the basil and fold it carefully into the eggplant. You just want basil to wilt a little.
    chopped thai basil being added
    mixing and saute to make Thai Eggplant Stir-Fry

    Serve immediately with some hot fried rice as a one-dish meal, or on a small plate as a vegetable side dish to be eaten with other foods.

    Eggplant Stir-Fry

    Equipment used in making this recipe:

    Thai Basil Eggplant Vegan and Gluten Free
    4.50 from 2 votes

    Thai Basil Eggplant: Vegan and Gluten Free

    Thai-style, Eggplant stir-fried with Basil and Chili garlic sauce (Pad Prik Pao Ma Keua Praw) is soft, spicy and a little sweet recipe.  Thai basil adds a very fresh flavor to this vegan, gluten free and delicious stir fry eggplant recipe. A simple sauce, eggplant, onions, peppers, and Thai basil come together quickly to make a delicious vegan side dish or main meal dish when served over rice, noodles, or quinoa.
    Review Print Pin Share
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree, Everyday Recipe, Main Course, Side Dish
    Cuisine: Asian, Global, Thai
    Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
    Keyword: Eggplant Stir Fry, Pad Prik Pao Ma Keua Praw, Thai Basil Eggplant, Thai Eggplant
    Servings: 4
    Calories: 284kcal
    Author: Rupali Agarwal

    Equipment

    • Air-Fryer
    • Mealthy Pan
    • Cutting Board
    • Utility knife
    • Spatula
    • Mixing Bowl

    Ingredients

    Oil and Spices

    • 3 tablespoon Avocado Oil or any Preferred vegetable oil: divided
    • 1 teaspoon Black pepper divided
    • ½ teaspoon Salt divided (adjust as per your taste)

    Pantry

    • 1 tablespoon Corn Starch
    • ¼ cup Water

    Produce

    • 1 lb Long eggplants Japanese or Chinese: 2 long, diced ½ inch diagonally
    • 8 oz Tofu Super firm: ½ of a block
    • 250 g Red onion 1 medium diced into large cubes
    • ½ cup Green bell pepper ¼ of pepper diced into large cubes
    • ½ cup Red bell pepper ¼ of pepper diced into large cubes
    • ½ cup Yellow bell pepper ¼ of pepper diced into large cubes
    • 20 g Ginger 2-inch knob thinly julienned
    • 1 tablespoon Garlic 2-3 cloves minced
    • 3 g Thai Green Chili or Serrano: 2-3 in number thinly julienned
    • 20 g Thai Basil 1 cup leaves

    For the sauce:

    • 1 tablespoon Tahini
    • 2 tablespoon Low Sodium Tamari or Soy Sauce
    • 2 tablespoon Rice vinegar
    • 1 tablespoon Maple Syrup or Sugar
    • 1 tablespoon Sriracha adjust as per your spice level
    • 1 teaspoon Chili-Garlic Paste adjust as per your spice level
    • 1 teaspoon Sesame Seed Oil
    • ½ teaspoon Chinese 5 Spice Mix
    • 1 teaspoon Sesame Seeds
    US Customary - Metric

    Instructions

    Prep work Instructions:

    • Prepare sauce: Mix all the ingredients listed under sauce in a small bowl, whisk them all together and keep it aside. Add more sriracha sauce if you prefer spicier.
      Sauces and spices in a bowl
    • Prepare Eggplant: To prepare eggplants cut off the top and bottom tips and sliced them diagonally into ½ inch thick slices. Season the sliced eggplant with salt, pepper, oil and air fry them at 350-degree F for 8 minutes. Once done keep them aside.
      seasoned eggplant on air-fryer basket
    • Prepare tofu: To prepare tofu, wrap between kitchen paper towel and squeeze as much possible water out. Then chop into bite size, season with oil, salt, pepper and air fry at 350-degree for 8 minutes.
      seasoned tofu on air-fryer basket

    To Prepare the Recipe:

    • Heat oil in a pan on a medium pan, once oil is hot, add julienned ginger, green chilis, minced garlic and sauté for a minute or until garlic turned little brown.
      ginger, garlic and green chillies being sauted in a pan
    • Now, add cubed onions and stir fry for 1 to 2 minutes on high heat, they should remain crunchy.
      onion and aromatics being sauted
    • Then add cubed bell pepper and stir fry along with onions for another minute, try not to overcook them to maintain the crunch.
      after added mix bell peppers
    • Now, add air fried eggplant and tofu to stir fried vegetables and give a quick mix.
      Eggpan and Tofu added to the stir-fry
    • Next, stir in the prepared sauce mixture and stir to coat the eggplant and veggies, lower the heat to avoid overcooking.
      Sauce Mix being added to stir-fry
    • In a small bowl, whisk the cornstarch into ¼ cup water, making sure the cornstarch is fully dissolved, then add it to the pan and stir gently until the sauce is thickened, about 30 – 40 seconds.
      corn starch slurry
    • Turn of the heat and let the eggplant and veggies cool down for a minute, then toss in the basil and fold it carefully into the eggplant. You just want basil to wilt a little.
      chopped thai basil being added
    • Serve immediately with some hot fried rice as a one-dish meal, or on a small plate as a vegetable side dish to be eaten with other foods.
      mixing and saute to make Thai Eggplant Stir-Fry

    Video

    Nutrition Facts
    Thai Basil Eggplant: Vegan and Gluten Free
    Amount Per Serving
    Calories 284 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Sodium 450mg20%
    Potassium 545mg16%
    Carbohydrates 26g9%
    Fiber 6g25%
    Sugar 12g13%
    Protein 10g20%
    Vitamin A 979IU20%
    Vitamin C 84mg102%
    Calcium 127mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

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