Thai Eggplant Stir‑Fry with Garlic

Ingredients

• 1 medium eggplant
• 3 cloves garlic cloves
• 1 small red chili
• 2 tablespoons soy sauce (fish‑free)
• 2 tablespoons vegetable oil
• 1 teaspoon sugar(optional)
• 5 leaves fresh basil leaves(optional)

Instructions

1. 1

   Slice the eggplant into 1/2‑inch thick strips; set aside.

2. 2

   Mince the garlic and thinly slice the chili.

3. 3

   Heat the oil in a wok or large skillet over medium‑high heat; add garlic and chili and stir‑fry for 30 seconds until fragrant.

4. 4

   Add the eggplant slices, stir‑cook for 5‑7 minutes until they begin to soften and turn golden.

5. 5

   Stir in the soy sauce and optional sugar; cook another 2 minutes, tossing to coat evenly.

6. 6

   Remove from heat, garnish with fresh basil leaves if using, and serve hot.