Eggplant Basil Recipe

Prepare ingredients

Wash and dry the eggplant. Trim and cut into 1-inch pieces. Slice garlic thinly, slice shallot or onion, slice bird’s eye chiles finely (remove seeds if you want less heat) and slice the long hot pepper diagonally. Pick basil leaves from stems and rinse if needed; drain well.

Par-cook eggplant (optional but recommended)

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add eggplant pieces in a single layer and sauté, stirring occasionally, until they begin to soften and brown, about 5–7 minutes. Remove eggplant to a bowl and set aside. (Alternatively, you can steam or microwave briefly to soften then proceed.)

Cook aromatics

Add the remaining 1 tablespoon oil to the same hot pan. Add sliced garlic and shallot/onion and stir-fry 30–45 seconds until fragrant and translucent but not browned. Add the sliced bird’s eye chiles and long hot pepper and stir 15–20 seconds to release their heat.

Combine and sauce

Return the par-cooked eggplant to the pan. Stir to coat with aromatics. Add fish sauce, soy sauce, oyster sauce, and palm sugar; stir to combine. Add 1/4 cup water or light vegetable broth to help create a glossy sauce and to finish cooking the eggplant. Stir and cook 2–4 minutes until eggplant is tender and the sauce thickens slightly.

Finish with basil and seasoning

Turn off the heat, stir in the Thai basil leaves and allow residual heat to wilt them (about 30–60 seconds). Taste and adjust seasoning: add more fish sauce for saltiness, a pinch more sugar if needed, or more chiles for heat. Sprinkle ground white pepper and toss to combine.

Serve

Spoon the eggplant basil stir-fry over warm jasmine rice or serve rice on the side. Garnish with lime wedges and optional crispy fried shallots and cilantro. Provide cucumber slices if desired. Serve immediately with the included house soup or salad and your choice of appetizer.

Deliver the guest’s choice of house clear soup or mixed green salad as a starter. If serving soup, keep warm and ladle 1 portion per guest. If salad, plate mixed greens with dressing on the side.

Prepare and serve the chosen appetizer according to its recipe (spring roll, satay, wonton, etc.). Present one appetizer portion with the lunch special.