Thai Basil Eggplant

READY IN: 20mins


  • 1
    tablespoon peanut oil
  • 2 -3
    garlic cloves, minced
  • 2
    Japanese eggplants (or 1 big purple, peeled and cut into pieces)
  • 2
    tablespoons fish sauce
  • 1
    tablespoon sugar
  • 1
    bunch basil, preferably Thai basil, washed and stems removed
  • 2
    Thai chiles, minced (optional)


  • Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan.
  • Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes.
  • Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
  • Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
  • Serve immediately.
  • Really good with jasmine rice :O.