Recipe By ChiBites
Published Jun 19th
Thai Basil Eggplant
Prep 10m Cook 15m Additional - Ready In 25m
Servings 2 servings Calories 156.8

Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.

Nutrition Facts

  • Calories 156.8
  • Carbohydrate 31.9 g
  • Fat 3.4 g
  • Fiber 17.6 g
  • Protein 6.1 g
  • Saturated Fat 0.5 g
  • Sodium 241 mg
  • Sugar 13.1 g


  1. I didn’t find it that flavorful. And I love Thai basil eggplant
  2. Excellent! I used a medium regular eggplant and adjusted the oil and seasonings for the larger amount of eggplant. Delicious.
  3. 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.