A Thai style Eggplant dish with chili, garlic and basil seasonings. The eggplant has been precooked in an air fryer to reduce the amount of oil.

1 lb. Asian eggplant

1/2 onion, wedges

1 cup snow peas

1 carrot, roll cut

1 cup fresh mushrooms, halved

1 Tb. garlic, minced

1/2 ts. chili garlic sauce


1/2 cup stock

1/2 tps. salt

1 1/2 tsp. sugar

1 Tb. Bragg Liquid Aminos

        or light soy sauce

2 tsp. cornstarch

1 cup Thai basil leaves

AIR FRYING: Cut off ends of eggplant and split in half. Cut each into 3-4 bite size pieces. Toss with 2 Tb. oil. Set air fryer on 390 degrees. Place eggplant on one layer and cook for 5 minutes. Turn pieces and cook for about 4 more minutes, until browned. Remove.

COOKING: Heat wok, add 1 Tb. oil. Add vegetables, stir-fry 1 minute.. Add 2 Tb. water, cover, steam 2 minutes. Add sauce and bring to a boil. Stir until thickened. Add eggplant and basil, stir until heated. Serve.