Stir fry Eggplant with Basil Leave

Stir fry Eggplant with Basil Leave



  • 1 medium size eggplant
  • A handful of fresh basil leave
  • 2 chili
  • 4 slices of ginger
  • Oil for frying


  • 1 tbsp. vegetarian oyster sauce

  • 1 tsp. sugar

  • 3 tbsp. water



  1. Cut eggplant into bite size, Set aside.
  2. Pluck the basil leave from the stem. Set aside.
  3. Deseed the chili, cut into strips.
  4. Cut the ginger into thin piece.
  5. To make the sauce, whisk sauce ingredients to combine. Set aside.

Cooking Methods:

  • In a pot, heat oil. Slowly drop the eggplants; fry for 1 minute until the eggplant soften. Then transfer to cold water, drain off the excess water.

  • In a wok, heat 1 tbsp. oil. Add ginger, fry until fragrant then add chili, stir fried for second.

  • Add the eggplant follow by the sauce. Mixed well.
  • Lastly add the basil leave. Stir to combine. Let simmer for 1 minute.
  • Ready to serve.



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  • marin says:

    itz so grateful of you to share your
    vegetarian food,,btw, are u a vegetarian?
    cos i am a partial vegetarian too,
    n so happy that u had posted so many vegetarian d
    dish,, i am so glad n at last i had a chance to learn
    form u,,
    thank u so much,,
    Btw,,may i know where u buy all your veg,food.,hope to hear from u,via comments,,

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