Thai Basil Eggplant
Apr 23, 2019
Eggplant tossed in a sweet and salty sauce, this Thai Basil Eggplant is a delicious way to enjoy eggplants. Vegan and gluten-free, goes well with rice or noodles!
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Vegan and gluten-free Thai Basil Eggplant is one of my favorite ways to enjoy eggplant!
Pair it with rice or noodles for a delicious meal.
I have always been an eggplant fan. I enjoy it in every way and form. Obviously, I love my baingan bharta but I also love borani banjan (afghani recipe) or eggplant parmesan!
Basically, I am a fan!
Another cuisine where I enjoy eggplant is Thai. I am a big fan of Thai cuisine for their bold flavors and so many vegetarian options.
While I love the Thai curries, I also love their vegetarian sides like broccoli, green beans and eggplant.
This Thai Basil Eggplant is my take on their eggplant dish. In no way, I claim this to be authentic. It’s only my version of it and one which I enjoy and so I am sharing with you guys.
This eggplant dish has slices of japanese eggplant tossed in a flavorful sweet and salty sauce.
This Thai Basil Eggplant
✔ is vegan and gluten-free
✔ makes a fantastic side dish
✔ pairs well with rice or noodles
✔ gets done in 30 minutes
✔ great way to enjoy eggplant even if you aren’t a fan!
Two important things about this recipe- if possible, do not replace the Japanese eggplant or the Thai basil.
You have to use Japanese eggplant for this recipe, it works best that way.
And Italian basil cannot substitute Thai basil here. The Thai Basil adds so much needed flavor to this dish. Replacing it with sweet basil will just not be the same.
The sauce for this dish is basically my replacement for sweet and salty hoisin sauce. I didn’t have hoisin sauce (and I rarely have it anyway) and I wanted similar flavors for this dish and so I ended up making a sauce which could get close to it.
This sauce has maple syrup, tamari, rice vinegar, peanut butter, sriracha and sesame oil. It also has pinch of cinnamon and coriander powder. At first, you might think that this will taste like a “peanut butter” sauce.
But it doesn’t! Once it’s mixed with everything else and tossed with the veggies, you can’t really taste the peanut butter.
This might not be the perfect replacement for hoisin sauce but hey it works and that’s what matters!
Other than the sauce, the recipe calls for eggplant (of course), peppers and onion. I like to cook the eggplants first until they are soft yet can hold their shape.
Remember to not slice the eggplant slices too thick or too thin. You can even deep fry them but I pan fried them for this recipe.
Cook the eggplant slices in a single layer if you are pan frying them so that all the slices get cooked from both the sides.
You can also bake the eggplant for this recipe. I did not try it but I don’t see any reason why it shouldn’t work.
I also like to toss the onion and peppers in little oil before adding to the sauce.
Sauteing the veggies before adding to them sauce gives them a nice texture.
Cooking the eggplant takes some time but once that’s done you only have to mix the veggies and the sauce together and it’s done!
The dish gets done under 30 minutes and makes a great vegetarian meal. So, next time you are having a Thai night, consider adding this Thai Basil Eggplant to the menu, along with the Vegan Thai Green Curry maybe?
Method
1- Start by slicing the eggplant, peppers and onion. Remember to not slice the eggplant very thin or very thick and also do use Japanese eggplant for this recipe. I have had the best results with this eggplant.
2- Next, to a blender add all ingredients for the sauce (2.5 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon peanut butter, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, pinch coriander & cinnamon powder and 1/3 cup water).
Blend until all ingredients are well combined and set aside. In a small bowl mix 2 teaspoons cornstarch with 2 tablespoons water and set aside.
3- Now, heat 1 tablespoon oil in a pan on medium high heat. Once hot, add the sliced peppers and onion and cook for 1 to 2 minute on high heat, they should remain crunchy. Remove on a plate lined with paper towel.
4- To the same pan now add 2 tablespoons oil and stir in the sliced eggplant.
5- Turn heat to medium and cook stirring often until the eggplants are done. I did this in 2 batches as all eggplant slices should be in single layer and my pan wasn’t big enough.
If you have a large enough pan, you can do this in a single batch.
6- Keep sprinkling water in between while cooking the eggplant and also stir it often. I cooked mine for around 7 to 8 minutes until it was soft yet was holding its shape.
Remember while sprinkling water, don’t add a ton of it, you don’t want watery eggplant. Once cooked, transfer cooked eggplant on a plate lined with paper towel.
7- To another pan or use the same pan now add the remaining 1 tablespoon oil. Once hot, add the garlic and ginger, green chili and cook for 1 to 2 minute until it starts changing color.
8- Stir in the prepared sauce to the pan.
9- Stir in the prepared cornstarch slurry. Make sure to stir it before adding as cornstarch settles down at the bottom when left unattended.
10 Stir the sauce and increase the heat to high, the sauce will simmer and thicken in few minutes.
11- Then add in the pan fried eggplant, peppers and onion.
12- Also add 1/2 cup chopped thai basil. Stir until all veggies are coated with the sauce. Add salt if needed. Lower the heat to low and let it simmer for 2 minutes.
Garnish with more basil and serve Thai Basil Eggplant with rice or noodles. I love mine with brown rice!
If you’ve tried this Thai Basil Eggplant then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Thai Basil Eggplant
Ingredients
Sauce
- 2.5 tablespoons maple syrup
- 3 tablespoons tamari or use soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1-2 teaspoons sriracha adjust to taste
- 1 teaspoon toasted sesame oil
- pinch coriander powder
- pinch cinnamon powder
- 1/3 cup water
2 teaspoons cornstarch, mixed with 2 tablespoons water
Thai Basil Eggplant
- 4 tablespoons oil divided, use oil of choice (I used avocado oil)
- 1/2 large red pepper sliced
- 1/2 large green pepper sliced
- 1/2 medium white onion sliced
- 2 medium japanese eggplant sliced, not too thick on thin
- 5-6 large garlic cloves chopped
- 1.5 inch ginger chopped
- 1 thai green chili sliced
- 1/2 cup thai basil chopped
- salt as needed
Instructions
- Start by slicing the eggplant, peppers and onion. Remember to not slice the eggplant very thin or very thick and also do use Japanese eggplant for this recipe. I have had the best results with this eggplant.
- Next, to a blender add all ingredients for the sauce (2.5 tablespoons maple syrup, 3 tablespoons tamari, 2 tablespoons rice vinegar, 1 tablespoon peanut butter, 1-2 teaspoons sriracha, 1 teaspoon toasted sesame oil, pinch coriander & cinnamon powder and 1/3 cup water). Blend until all ingredients are well combined. Set aside.
- In a small bowl mix 2 teaspoons cornstarch with 2 tablespoons water and set aside.
- Now, heat 1 tablespoon oil in a pan on medium high heat. Once hot, add the sliced peppers and onion and cook for 1 to 2 minutes on high heat, they should remain crunchy. Remove on a plate lined with paper towel.
- To the same pan now add 2 tablespoons oil and stir in the sliced eggplant.
- Turn heat to medium and cook stirring often until the eggplants are done. I did this in 2 batches as all eggplant slices should be in single layer and my pan wasn't big enough. If you have a large enough pan, you can do this in a single batch.
- Keep sprinkling water in between while cooking the eggplant and also stir it often. I cooked mine for around 7 to 8 minutes until it was soft yet was holding its shape. Remember while sprinkling water, don't add a ton of it, you don't want watery eggplant. Once cooked, transfer cooked eggplant on a plate lined with paper towel.
- To another pan or use the same pan now add the remaining 1 tablespoon oil. Once hot, add the garlic and ginger, green chili and cook for 1 to 2 minute until it starts changing color.
- Stir in the prepared sauce to the pan and then stir in the prepared cornstarch slurry. Make sure to stir it before adding as cornstarch settles down at the bottom when left unattended.
- Stir the sauce and increase the heat to high, the sauce will simmer and thicken in few minutes.
- Then add in the pan fried eggplant, peppers and onion. Also add 1/2 cup chopped thai basil.
- Stir until all veggies are coated with the sauce. Add salt if needed. Lower the heat to low and let it simmer for 2 minutes.
- Garnish with more basil and serve Thai Basil Eggplant with rice or noodles. I love mine with brown rice!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Thai eggplant recipe was off the charts delicious!! I thought the sauce wouldn’t taste good, but I was completely wrong. Thank you for an amazing recipe!!
So glad to hear that, thanks for trying!
My friend was raving, raving about this recipe. Since she loves the sauce so much
her new strategy is to make the sauce and put it on absolutely everything. 😁
I came to investigate and the whole site looks wonderful.
that sounds like a good strategy! haha Thanks Linda!
So good! I added more veggies and firm tofu. Amazing, will be making again.
thanks for trying!
Perfectly delicious!! I added fried cubed tofu as well. So happy to use my homegrown eggplant, thai basil, onion and garlic!! Topped it with Fly By Jing Sichuan Chili Sauce since I didn’t have a Thai green chili to spice it up.
Thanks!!
Time consuming but worth it. I did everything in one wok and substituted 1 heaping teaspoon of chili garlic sauce for the Sriracha.
Deeelish!! Just made this evening. The only change was using a soy sauce substitute since I can’t have soy. We will definitely be making this one again! Nice enough to make for company too. Thank you!!
I adore this recipe. It is idiot proof and I’ve made it many time with different veg combos. My favorite is eggplant tomato and zucchini. Easy, cheap, fabulous.
sounds good! glad you enjoy it Kelly!
Excellent, thank you! I used sambal oelek instead of sriracha, didn’t chop up the basil and just whisked the sauce rather than blend it (I was feeling lazy!). It was just lovely.
I am glad to know!
Curious what portions of the sauce replace housin? Would I just omit peanut butter, 9r is it other things as well? (If I happen to,have housing sauce handy). Thanks, came put pretty tasty, but feels like I could have cooked the eggplant a bit more!
I would then use 4-5 tablespoons hoisin sauce and still use 2 tablespoons tamari and sriracha if you want little heat. Do add some water for the sauce, probably 1/4 cup should be fine!
And as far as cooking eggplant goes, slice them thinner next time
I’m always disappointed with the amount (or lackthereof) in the Thai Eggplant I always order in restaurants. My garden gave me 4 perfect Japanese eggplants and I used them all. I didn’t have any Thai basil so I used a mix of sweet basil and cilantro. Everything turned out perfectly. This will be my go to recipe when I’m craving Thai Eggplant!
Amazing recipe! I never write reviews but had to say how delicious this was. I made small modifications based on what I had on hand, but it turned out perfectly. I’ve saved this to become a part of our regular rotation of meals. thank you!!
awesome!
Have made this 3 times solar and ir is a family favorite. It is now in our dinner rotation. Easy to make.
This is the best Thai basil eggplant dish! My boyfriend is not vegan (yet) but he loved it! Thank you.
Read your recipe, very descriptive easy to follow like the photos. Going shopping now for ingredients we don’t have here. The comments sold me on making it for dinner.
We have mixed “rice” like grains here, wheat, buckwheat , Kashi, brown, white and wild rice. Hope you don’t mind if we try it with the Kashi?
you can try with whatever grain you want
Do you need to salt the eggplant first? It doesn’t say in the recipe? Thank you
No, that’s why it doesn’t say in the recipe 🙂
I made this with eggplants from my garden, and it was really delicious– thanks! I peeled the eggplants first.
We are going camping with another couple for a week. Is it possible to make this in advance? How many days will it hold up?
Can I freeze it? I know this is so wonderful fresh but I am wondering how to modify it so I can take it camping. Thank you for suggestions.
you can try, I have never tried freezing it so unable to see how long it will last. I would probably not add the thai basil before freezing and add it while re-heating.
We made this last night. Wow! So delicious, took a little more time than expected but worth the effort and we have at least two meals from amount.
Absolutely amazing and by far the best sauce!
This recipe is absolutely delicious! I’ve made it several times now and my husband says it’s “better than at a restaurant.”
yay! 🙂
Hello I see that this serves 4 as a side dish, if making this as the main for six adults would you suggest doubling or tripling? Thank you!
Hmm double it if there are other things on the menu as well, if it’s the only thing then triple it
Hi,
Thanks a lot for the recipes. I replaced peanut butter with tahini and removed the sesame oil (since I did not have peanut butter at he :)) and the result was excellent. I wanted to share that idea with you.
Cheers.
Thanks for sharing!
Yep! 10/10. Tip, if you don’t have/can’t find traditional Thai basil (like me). I’ve found that a 1:1 ratio of sweet or Italian basil and cilantro makes a pretty close Thai basil flavor (finely chopped and mixed together). Good luck and may your eggplant dreams come true!!
Thanks for the tip Keely, I am sure it will help others.
Do you think i can swap potatoes for the eggplant ? Just curious..
if you want to try, go ahead! 🙂
I cooked this tonight and loved it
I double the quantity of sauce as I like more gravy based
Thank you!
I always order eggplant dishes in asian restaurants if available.This recipe turned out perfectly! Now I can enjoy it at home too. Thanks sooo much!
I made this tonight and it was delicious. I try to sneak in a vegetarian dish every now and then as my husband is an outright meat eater. He loved it and said I could make it again. ?
that’s a win! 😀 glad you enjoyed it!
Thank you for this recipe. If I have hoisin sauce can I omit the entire list of sauce ingredients? Do I still need to water it down with the 1/3 cup water?
I would then use 4-5 tablespoons hoisin sauce and still use 2 tablespoons tamari and sriracha if you want little heat. Do add some water for the sauce, probably 1/4 cup should be fine!
Thank you, I’ll do that. Can’t wait to try!
welcome! hope you like it!