Stir-Fried Lao Eggplant with Garlic and Fish Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Lao eggplants stir-fried with fragrant garlic and savory fish sauce, finished with fresh basil for a quick, flavorful vegetable dish. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs Lao eggplants or small Asian eggplants, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

400 g Lao eggplants or small Asian eggplants
3 tbsp vegetable oil
4 cloves minced garlic
2 tbsp fish sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 cup fresh Thai basil leaves
2 tbsp chopped green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Wash and halve 400 g Lao eggplants lengthwise into quarters if small, or into bite-size pieces if larger. Set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 cloves minced garlic and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add the prepared eggplants to the wok and stir-fry continuously for 5-7 minutes until the eggplants soften and start to brown on the edges.
Step 4: Stir in 2 tbsp fish sauce, 1 tbsp light soy sauce, and 1 tsp sugar. Cook for another 2-3 minutes until the sauce thickens slightly and coats the eggplants.
Step 5: Remove from heat and toss in 1/2 cup fresh Thai basil leaves and 2 tbsp chopped green onions. Serve immediately as a side dish with steamed rice.