Thai Eggplant Stir-fry

Thai Eggplant Stir-fry

Long, slender Asian Eggplants are quick to cook and become silky and soft. Best of all, they aren’t bitter like globe eggplants, so they don’t need to be salted before using them. I’ve always been a fan quick Thai stir-frys, especially those that are loaded with aromatic Thai Basil. It’s not always the easiest to find, so feel free to substitute a more commonly available basil. The flavour isn’t quite as floral and exotic, but wonderful nonetheless.

As with any stir-fry, it is important to have all of your ingredients ready to go before you start cooking so you can concentrate your attention on the cooking process. I love this dish extra spicy, so I usually split the recipe in two and cook one for Cally that is very light on the chilies, then wipe out the pan and do one for myself that has a few extra chilies tossed in for good measure.

Thai Eggplant Stir-fry

Thai Eggplant Stir-fry
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 tablespoons refined coconut oil, or other vegetable oil
  • 2 teaspoons Thai Green Curry Paste, be sure to check the ones that are available to you to be sure they do not contain shrimp paste, a common ingredient. Alternatively, make your own
  • 3 Japanese eggplants, long and slender, split into half lengthwise, and then each half split in half lengthwise, yielding 4 long pieces. Each piece then cut into 3 equal lengths
  • 2 red finger or cayenne chilies, sliced thinly on a diagonal (use more or less as you would like)
  • ½ large yellow onion, peeled and sliced
  • 2 tablespoons dark soy sauce
  • 4 tablespoons Quick Vegan Fish Sauce (or 3 tablespoons water, 1 tablespoon light soy sauce)
  • 2 tablespoons sugar
  • 1 large handful of basil leaves, preferably Thai basil but common basil would do just fine, roughly torn
  • Jasmine Rice
  1. Make the sauce by stirring together the Thai green curry paste, dark soy, Quick Vegan Fish Sauce or substitute, and sugar. Make sure the sugar is dissolved before setting it aside
  2. Heat a wok or large saute pan over medium high heat until very hot
  3. Add the oil and allow a few seconds to heat up
  4. Add the onion and stir fry for a minute
  5. Add the eggplant and continue to stir-fry for 3-4 minutes, or until the eggplants are tender and beginning to char lightly. If the eggplants are not tender at this point, add a tablespoon of water to the pan to help steam them. Repeat if necessary.
  6. When the eggplant is tender, add the sauce ingredients. Stir fry for another couple of minutes until the sauce has thickened and coated the eggplant.
  7. Toss in the torn basil and stir fry for a moment longer to wilt it.
  8. Check the seasoning and add a little salt to taste.
  9. Serve over rice.

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