My favorite herb is basil, which may be why I adore Thai food so much. Just a few handfuls of sweet basil make a significant difference in the flavors of soups, curries, and stir-fries. This recipe comes together quickly and easily. Serve with recently prepared basmati or jasmine rice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon vegetable oil
- 1 Thai chile pepper, or more to taste
- 2 cloves garlic, minced
- 3 Chinese eggplants, cut into 1-inch cubes, or more to taste
- ½ cup water
- 1 teaspoon dark soy sauce
- ½ teaspoon white sugar
- salt to taste
- 1 cup fresh basil leaves, roughly chopped
Instructions
- Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
- Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
Reviews
Thought this was very good. I didn’t have a Thai chili pepper so crushed some red pepper flakes. Served with brown rice. Will make again!
I didn’t find it that flavorful. And I love Thai basil eggplant
Excellent! I used a medium regular eggplant and adjusted the oil and seasonings for the larger amount of eggplant. Delicious.
I love eggplant and I love basil Thai eggplant and this did not disappoint. I make this to accompany my Thai tuna wraps or Thai vermicelli bowls, both recipes can be found on this site.