Thai Basil Eggplant

I can not say it enough… I LOVE Thai food! So much flavour and so many different things to eat! This is one of my favourite dishes when I get take out it’s spicy, refreshing and most importantly delicious.


  • 2 Chinese eggplants, cut in to 2 inch length
  • 1 tbsp Soy Sauce
  • 1 tbsp chili bean paste
  • 2 tbsp of oil
  • 1 bunch Thai basil leaves
  • 1 tsp sugar
  • 1 tbsp vinegar or lemon juice
  • 1 tbsp salt


Slice eggplants in to 1 to 2 inch length.

Place eggplants in a bowl and fill with water. Add 1 tbsp of salt and either vinegar or lemon juice, and mix well. Allow it to soak for about 15 minutes. This helps keep the eggplants from browning and helps keep it more ‘purple’.

Remove from water, and pat dry with paper towel.

In a pan, add eggplants and soy sauce, chili bean paste, and sugar, and stir fry for about 5 minutes or until eggplants are cooked thoroughly.

At the very end, add the basil, and turn off the heat. Stir to mix well. This helps keep it green.

Add onto of rice or eat by its self!