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.

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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