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  • Writer's pictureBiagio D

Spicy Thai Eggplant and Basil

Updated: May 2, 2020

This Thai dish was inspired by another Trader Joe's product. It's a simple recipe, both sweet and spicy, that can pack a hefty punch. The more pepper you add, the spicier it gets, so use as much or as little as you'd like to accommodate your tastebuds.

Yield: 2 servings


1 Italian eggplant

1 jalapeño pepper

3 cloves garlic

3 tablespoons canola oil

3 tablespoons soy sauce

2 tablespoons dark brown sugar

1 bunch of basil, shredded

salt to taste


1. Chop the garlic finely and cut the pepper into half-sized matchsticks. Remove the seeds if you want to reduce the spiciness. Dice the eggplant into ½ inch cubes.

2. In a wok or large pan, sauté the garlic and pepper in the canola oil for a couple of minutes until the garlic is on the cusp of turning a golden color. Add in the eggplant and stir. If all of the oil is absorbed, add another tablespoon of oil. Let fry for 10-15 minutes or until the eggplant is cook through and browned.

3. In a separate cup, mix together the soy sauce and brown sugar. When the eggplant is browned, add the liquid to the pan. Let cook for 2-3 minutes.

4. Turn off heat. Add salt to taste and add a generous handful of shredded basil. Stir and serve with rice.

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