Thai Basil Aubergine

by Zarina
Thai Basil Aubergine

This is one of the easiest, most delicious recipes using a handful of ingredients that you probably have in your pantry already.  The only ingredient you may not have to hand is the Thai basil available in most big supermarkets, but if you can’t get a hold of any, then regular sweet basil and a few mints leave work as a good replacement.  Thai basil has almost liquorice-like and has a slightly spicy, peppery addictive flavour.

I would happily eat this on its own simply with steaming hot Thai rice; however, this time, I made it alongside a Thai minced chicken salad called Thai larb (recipe to follow soon), and it was the perfect meal!

Thai Basil Aubergine

Thai Basil Aubergine

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Sunflower Oil
  • 2 Aubergines cut into half lengthways then cut into 1cm strips
  • 1 Onion sliced thin
  • 6 Garlic Cloves crushed
  • 10-15 Thai Basil leaves, halved
  • Garnish – freshly chopped red chillis and a few sprigs of coriander
  • 3 tbsp Fish Sauce
  • 1 tbsp Soya Sauce
  • 2 tbsp Palm Sugar
  • 180ml Warm Water
  • 2 tsps Cornstarch


  1. In a saucepan or wok, add a few tablespoons of oil on medium-high heat and fry the aubergine until cooked and slightly browned; remove onto kitchen paper towels to drain.
  2. In a bowl, whisk together all the sauce ingredients, set aside
  3. In the same saucepan with a little more oil, sauté the onions and garlic until soft, add eggplant back in
  4. Add the sauce and mix carefully without breaking up the aubergine too much. Keep cooking until the sauce thickens slightly
  5. Garnish with freshly chopped chillies and coriander
  6. Serve immediately with steaming hot Thai rice, enjoy
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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