Thai basil aubergine stir fry

Name: Thai basil aubergine stir fry
Total time: 25 min
Cuisine: Thai
Ingredients: 3 aubergines, cut into chunks; 3 tbsp rapeseed oil; 5 garlic cloves, chopped; 2 red chillies, chopped; 2 tbsp tamari (gluten free); 1 tbsp rice vinegar; 2 tsp light brown sugar; 20g fresh Thai basil or basil leaves; 300g jasmine rice

Soft, silky aubergine in a spicy garlic sauce with a handful of basil. Meat free and moreish.

Time25 min
LevelEasy
Costabout £1.32 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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3auberginescut into chunks
3 tbsprapeseed oil
5garlic cloveschopped
2red chillieschopped
2 tbsptamari (gluten free)
1 tbsprice vinegar
2 tsplight brown sugar
20 gfresh Thai basil or basil leaves
300 gjasmine rice

Method

1
Cook the rice in boiling water for 12 minutes, then drain.
12 min
2
Heat half the oil in a large wok. Fry the aubergine in two batches for 6 minutes each, until golden and soft.
12 min
3
Remove the aubergine. Add the remaining oil and fry the garlic and chilli for 20 seconds.
4
Return the aubergine. Add the tamari, vinegar, sugar and 4 tbsp water.
5
Stir fry for 2 minutes until the sauce clings to the aubergine.
2 min
6
Take off the heat, stir in the basil and serve over the rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.