Foodie Friday

Healthy Recipe of the Week

Thai Basil Eggplant Stir Fry

Image source: YMCA of Greater Seattle


  • 1 tablespoon Coconut Oil
  • ½ teaspoon Red Pepper Flakes (crushed)
  • 4 Baby Eggplants (cubed)
  • 1 Sweet Onion (chopped)
  •  1 Red Bell Pepper (chopped)
  • 6 Garlic Cloves (minced)
  • 2 tablespoons Rice Vinegar
  • 3 tablespoons Tamari or Soy Sauce (may substitute for Coconut Aminos)
  • 2 tablespoons Honey
  • 1 bunch Thai Basil leaves (chiffonade)
  • Cooked brown rice for serving (may substitute for quinoa for low-carb alternative)


Heat coconut oil over medium high heat and add red pepper flakes to toast for a few seconds. Add eggplant and stir fry for a few minutes. Next, add onion and red bell pepper. Continue cooking for a few more minutes or until vegetables begin to soften. Add garlic cloves and cook for one minute. Add rice vinegar, tamari or soy sauce, and honey. Stir to combine for two minutes. Remove from heat and add Thai basil leaves. Toss to combine. Serve over cooked brown rice or quinoa (or grain or pasta of choice).

Yields: 4 servings


YMCA of Greater Seattle. (2021, June 18). Recipe: Thai basil eggplant stir fry. YMCA of Greater Seattle Blog.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: