Stir-Fried Lao Eggplant with Garlic and Fish Sauce
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 (vegetarian) ready in about 25 minutes blends Lao eggplants or small Asian eggplants, vegetable oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Lao Eggplant with Garlic and Fish Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Lao Eggplant with Garlic and Fish Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Lao Eggplant with Garlic and Fish Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Lao Eggplant with Garlic and Fish Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Lao Eggplant with Garlic and Fish Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
