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Stir-Fried Sriracha Eggplant with Basil
In this Thai-inspired stir-fry, we first brown eggplants and onion in hot oil to caramelize the exteriors, then the pan is covered, trapping moisture inside to steam the eggplants until perfectly tender. Two powerhouse ingredients—Sriracha and fish sauce—bring on the umami, balanced by a touch of brown sugar. Fresh basil adds pops of color and bright herbal flavor. Serve over steamed rice if you like. Be sure to use Japanese or Chinese eggplants, as the globe variety won’t work well in this recipe.
4 to 6
Servings
30 minutes
Ingredients
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2
tablespoons Sriracha
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2
tablespoons fish sauce
Directions
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01In a small bowl, whisk together the Sriracha, fish sauce and sugar; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the eggplants and cook, stirring once halfway through, until browned on both sides, about 2 minutes. Stir in the onion, then cook without stirring until it begins to soften, about 2 minutes. Cover the pan, reduce to medium and cook until the eggplants are tender, about 3 minutes.
Reviews
August 1, 2026
Easy and tasty
Made as directed but upped the amount of sauce. Great accompaniment to grilled meat and rice dinner.
May 27, 2026
Great Weeknight Side
I'm fully aware I'm going pan-Asian on this, but I paired it with the Milk Street Braised Shrooms W/ Sichuan Peppercorns and it was just dynamite. Wanna add a rice dish for guests. Used shiitake, cremini, and maitake.
June 27, 2025
Delicious and easy
This was so good, especially with the sliced shiitakes I was able to add.
October 3, 2024
Spicy, but well balanced
Great flavors, easy prep. Definitely adding to our rotation.
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