Thai basil eggplant recipe

5 from 3 votes

This Thai basil eggplant stir-fry is quick, flavorful, and gluten-free—tender eggplants tossed with chili, garlic, and basil in a savory sauce.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Thai

Keyword: Thai basil eggplant, Thai basil eggplant stir fry, Thai spicy eggplant

Servings: servings

16 oz Chinese eggplant 3 long ones, Thai eggplant (makhuea), or Japanese eggplant
3.5 cups room temperature water
3.5 tbsp distilled vinegar
2.5 tbsp tapioca starch or arrowroot or potato starch
3.5 tbsp avocado oil
0.75 oz Garlic 6 cloves, finely minced
2 whole Thai bird’s eye chili or 1 medium red fresno, serrano peppers
0.5 oz Thai basil or 0.6 oz Italian basil (a little over 1 cup loosely packed), plus more for garnish

Slice off the tip ends of the eggplants. Rinse, drain, and slice it crosswise into 2.5-inch sections then quarter each section lengthwise.
In a large bowl, add the eggplants and fill the bowl with tap water with vinegar. Place a plate up-side-down on top of the eggplants to help them submerge under the water. Soak for 10 minutes.
After soaking, pat them dry and toss with starch.

In the meantime, finely mince the garlic. For small Thai chili peppers, you can either leave it in whole (less spicy) or remove the seeds and dice it. If using fresno or serrano peppers, remove the seeds and dice it.
Combine the sauce in a bowl.

Preheat a large saute pan or wok pan over medium heat until it feels hot, add 3 tbsp oil. Swirl it around then add the eggplant.
Turn heat up to medium-high. Add the eggplants and spread them out into a single layer. Pan fry the first side for 3 minutes. Flip the eggplants and add the remaining 0.5 tbsp oil. Fry for another 2 minutes. Ensure all sides are cooked evenly and the eggplants turn into a softer texture.
Add the garlic and chili, toss for 10 seconds then pour in the sauce and finally toss in the basil. Toss everything together for 30 seconds and turn off the heat.

Transfer them to a large serving plate. Garnish with more basil on top. Serve hot or warm with a bowl of steamed rice.

If using Italian eggplant, cook a bit longer until softened and add a touch more sugar to balance its slightly bitter flavor and thicker skin.
Use a large (12-inch or bigger) pan to avoid overcrowding and help the eggplants sear, not steam.
Thai basil is sturdier and more fragrant. If using Italian basil, add more and cook it briefly to preserve flavor.
Make Ahead & Storage: For the best texture, soak the eggplants right before cooking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave with a splash of water to loosen the sauce.