Thai Eggplant


  • 3 medium-sized Chinese eggplants, halved and chopped into 1″-1.5″ pieces
  • 1 large red bell pepper, sliced into thin strips
  • 1 large green bell pepper, sliced into thin strips
  • 1 medium onion, chopped into large pieces
  • 3 Thai or Serrano chiles, finely chopped
  • 3 tbsp chopped garlic
  • a generous handful of fresh Thai basil leaves, roughly chopped
  • 4 tbsp mild-flavored oil, like canola or sunflower; NOT olive oil


  • 3-4 tbsp light soy sauce
  • 2 tbsp brown or palm sugar
  • 3/4 cup warm water
  • 2 tsp corn starch mixed with 4 tbsp cold water


  1. Mix soy sauce, water and brown sugar; set aside
  2. Heat wok on medium-high heat. Add 2 tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok
  3. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.
  4. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced peppers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine
  5. Add sauce to the wok, stirring for 1 minute. Toss in basil.
  6. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

Serves: 4

Inspiration source:

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