Stir-Fried Baby Eggplants and Thai Basil

Stir-Fried Baby Eggplants and Thai Basil

  • Cook Time

    25 mins

  • servings


  • appliance



What You'll Need

2 tbsp coconut oil
1 lb baby Japanese eggplants, halved lengthwise, then quartered
1 onion, chopped
2 cloves garlic, minced
1 tbsp minced fresh ginger
2 tbsp Thai green curry paste
1 can (14 oz) coconut milk
1 tbsp brown sugar
1 tbsp lime juice
2 tsp fish sauce
2 tbsp chopped fresh Thai basil, divided
1 1/4 cups jasmine rice, cooked according to package directions

What To Do
  1. Add coconut oil to BELLA Electric Skillet and preheat to 350˚F about 5 minutes before cooking.
  2. Cook, eggplants, onion, garlic and ginger, stirring, for 8 to 10 minutes or until softened and golden. Stir in curry paste for 1 minute; cook, stirring for 3 to 5 minutes.
  3. Add coconut milk, brown sugar, lime juice and fish sauce; bring to simmer. Stir in half of the basil; cook for about 10 minutes or until eggplant is tender and sauce is thickened. Serve eggplant mixture with rice. Sprinkle with remaining basil.


  • Use mild, medium or spicy curry paste to suit your taste.
  • Serve with lime wedges.
  • Add other vegetables, such as sliced carrots and snow peas, to curry if desired.
Nutrition Facts

Per 1/2 recipe
Calories 540
Fat 29g
Cholesterol 0mg
Sodium 490mg
Carbohydrate 61g
Fibre 4g
Sugars 7g
Protein 8g