Eggplant Basil Recipe

Step 1: Prep and heat

Rinse the eggplants, trim the ends, and cut into 1-inch cubes. Lightly salt and let sit 10 minutes to draw moisture, then pat dry. Measure and prep all sauce ingredients. Heat 2 tablespoons of oil in a large skillet over medium-high heat.

Step 2: Cook eggplant and aromatics (and optional protein)

Add the eggplant to the skillet and sauté until golden and tender, about 6–8 minutes. Then add onion and garlic and sauté until translucent. If using protein (such as chicken, tofu, or shrimp), add it now and cook until browned and just cooked through. Remove protein to a plate and leave the aromatics in the pan.

Step 3: Add heat

Add Thai red chilies to the pan and sauté briefly until they release fragrance. If you prefer more heat, add a pinch of red pepper flakes.

Step 4:Sauce and simmer

Stir in soy sauce, fish sauce (if using), oyster sauce (optional), palm sugar, and the water. Return the protein (if used) to the pan. Simmer until flavors meld and eggplant is fully tender, about 5–7 minutes. Taste and adjust salt and pepper.

Step 5: Finish with brightness and basil

Turn off the heat and stir in lime juice or rice vinegar. Fold in Thai basil leaves and toss until just wilted. Adjust seasoning as needed.

Step 6: Serve

Taste one final time and adjust heat if desired. Serve hot over steamed rice or noodles. Garnish with extra Thai basil if desired.