Fried Eggplant with Basil

Crispy fried eggplant meets fragrant basil and garlicky oyster sauce in this easy dish. It's a flavor-packed delight that’s both savory and satisfying.

Course Side Dish

Cuisine Chinese

Keyword Asian cuisine, basil, easy recipe, fried eggplant, vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings -4

Calories 400kcal

Author Liza A

Ingredients

2 lbs Chinese eggplants 4 large ones, ends trimmed
½ cup vegetable oil for frying
2 tsp olive oil
3 cloves garlic chopped
3 tbsp oyster sauce
8-10 fresh basil leaves

Instructions

Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, a few pieces at a time, starting with the side with skin for 2 minutes. Then fry the other side for 2-3 minutes or until brown and soft (not too soft). Drain on paper towels. Set aside.
Add 2 teaspoons olive oil in now empty pan. Add garlic and cook for 20 seconds. Add the fried eggplants, oyster sauce and basil leaves. Gently stir for few seconds until flavors combine. Transfer to a plate.
Serve with steamed rice and enjoy!

Nutrition