Thai Basil Eggplant


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 180.1
  • Total Fat: 5.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 796.1 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 10.9 g
  • Protein: 5.7 g

View full nutritional breakdown of Thai Basil Eggplant calories by ingredient



Number of Servings: 3

Ingredients

    4 Japanese eggplants
    1 tablespoon vegetable oil
    3 cloves garlic, chopped
    1.5 tablespoon ginger, finely chopped
    2 Thai chili peppers
    1 tablespoon Hoisin sauce
    1.5 tablespoons fish sauce
    1 bunch Thai basil, leaves picked from the stem

Directions

Slice up two Japanese eggplants (eggplants that are smaller, but heavy for their size are best). Meanwhile heat the oil in a wok, and toss in garlic, ginger and peppers, cooking until the garlic begins to brown. Add the eggplant along with 1/2 cup of water. Cover and let steam for about 5-7 minutes until the eggplant begins to turn translucent. (You may add more water as you go if needed). Stir in the fish and Hoisin sauces. Turn off the heat, gently stir in the basil, and serve.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    I made this for dindin revising the recipe to omit the chili peppers and used red chili flakes instead as Thai chilis are too hot for our family. I also added chopped tofu and adjusted the nutrition accordingly. It was a huge hit! Will make again. - 4/12/21


  • no profile photo

    Very Good
    Don't turn the eggplant when cooking or will turn mushy. Delicious dish but sodium is through the roof. - 3/16/11

    Reply from KERMIT1979 (1/18/12)
    This recipe has been updated, and is now nowhere near as salty. I doubled the eggplant, swapped out the sugar for Hoisin, added a bit of ginger, and cut back on the fish sauce. It's perfect! I made this the other night for my girlfriend and we both had to have seconds it was so good!