If you want a Thai basil eggplant stir fry without sugar, this cinnamon-infused version is ideal. Ceylon Cinnamon works as a natural sugar substitute and enhances the overall flavor—especially since many Thai dishes rely heavily on added sugar.
Most of the signature flavor actually comes from Thai basil, which gives the dish its distinctive aroma. Soy sauce, sesame, and onions round it out, while standard eggplant works just as well as Asian varieties.
We skipped oyster and fish sauce for simplicity and because we prefer a cleaner, milder flavor. Instead, a small amount of Ceylon Cinnamon brings everything together with its naturally sweet, earthy notes—balancing the savory ingredients without adding sugar.
Prep Time :15 Minutes
Cook Times :30 minutes
Yield :1-2 servin
1 medium egg plant (16oz)
1/2 medium sized onion (8oz)
3 - 4 dried red chillies
1/4 tsp. Ceylon Cinnamon powder
2 tsp crushed garlic
1 cup fresh basil, chopped. (1.5 oz.)
1 tsp. sesame oil
2 tsp. soy sauce
6 tbs. coconut oil
1/2 tsp salt
Cut the egg plant into little pieces as shown. This technique makes cutting egg plant so much easier. Notice we did not use Asian style egg plant, but you can if wish. It's just harder to find.
Heat pan (4 minutes on medium high heat) and add 6 tablespoon of coconut and bring it up to medium high heat. About 4 - 5 minutes.
Add all the eggplant to the heated coconut oil. Be careful not to splash yourself with oil. Here is where it gets tricky. The egg plant will absorb all the oil leaving nothing in the pan. Do not panic. Just keep frying the egg plant in the pan, turning frequently. After about 7 minutes the oil will start to seep out of the egg plant. Keep frying for a total of 12 minutes on medium height (no 7 on a 1-10 setting) turning frequently to make sure all sides are browned. Once done drain and remove the egg plant. Leave all the oil in the pan.
Add the onion to the pan with the oil and stir fry for 1 minute.
Add the garlic chopped basil, Ceylon cinnamon powder, dried red chilli pieces, soy space, sesame oil and stir fry for 1 minute.
Finally add the eggplant and sprinkle with salt. We used 1/2 tsp of salt which is perfect. Saute for another 2-3 minutes and serve with some meat and rice. For keto dieters this one egg plant will be one serving. Pair with some crispy pork belly.
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