Thai Basil Eggplant


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.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
2 servings


  • 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


  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. 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 (per serving)

157 Calories
3g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 157
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 241mg 10%
Total Carbohydrate 32g 12%
Dietary Fiber 18g 63%
Total Sugars 13g
Protein 6g
Vitamin C 22mg 110%
Calcium 91mg 7%
Iron 2mg 11%
Potassium 1256mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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