Recipe: Thai Basil Eggplant Stir Fry

Last updated: October 26, 2021, at 12:16 p.m. PT

Originally published: June 18, 2021, at 1:04 p.m. PT

Thai Basil Eggplant Stir-Fry


  • 1 tablespoon coconut oil
  • ½ teaspoon crushed red pepper flakes
  • 4 baby eggplants, cubed
  • 1 sweet onion, chopped
  •  red bell pepper, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons honey
  • 1 bunch Thai basil leaves, chiffonade
  • Cooked brown rice for serving


  1. Heat oil over medium high heat and add red pepper flakes to toast for a few seconds.
  2. Add eggplant and stir fry for a few minutes before adding onion and bell pepper.
  3. Continue cooking for a few minutes more or until veggies begin to soften.
  4. Add garlic and cook one minute more.
  5. Add vinegar, tamari, and honey – stir to combine for another two minutes.
  6. Remove from heat and add Thai basil, tossing to combine.
  7. Serve over cooked brown rice.

Serves: 4