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Thai Basil Eggplant Vegan and Gluten Free
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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, noodlesor quinoa.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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


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)



  • 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:


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



Calories: 284kcal | Carbohydrates: 26g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 450mg | Potassium: 545mg | Fiber: 6g | Sugar: 12g | Vitamin A: 979IU | Vitamin C: 84mg | Calcium: 127mg | Iron: 2mg