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Thailand · Food

Stir-fried Eggplant with Basil

45 min
370 kcal
2 servings

By eatmundo · July 12, 2026

Stir-fried Eggplant with Basil🇹🇭

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Stir-fried Eggplant with Basil. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countries

A velvety, savory classic where tender eggplant melts into a fragrant garlic-basil sauce. It is the ultimate comfort food for those who love deep, umami-rich Thai flavors.

According to eatmundo's ingredient comparison, the closest dish to Stir-fried Eggplant with Basil from another cuisine is Stuffed Eggplant with Minced Pork (Vietnam): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Cut 300g of long purple eggplant into 2-inch sticks.

  • 2

    Heat 2 tbsp of oil in a wok over medium-high heat until shimmering.

  • 3

    Sauté 3 crushed garlic cloves until fragrant, about 30 seconds.

  • 4

    Add 150g minced pork and stir-fry until no longer pink.

  • 5

    Toss in the eggplant and stir-fry for 3 minutes until slightly softened.

  • 6

    Add 2 tbsp oyster sauce and a splash of water, simmering for 2 minutes.

  • 7

    Stir in the fresh basil leaves until they just wilt and turn glossy.

  • 8

    Serve immediately over steaming jasmine rice for the best experience.

Frequently Asked Questions

What is Stir-fried Eggplant with Basil?

Stir-fried Eggplant with Basil is a Thai dish consisting of eggplant and minced pork sautéed with garlic, oyster sauce, and Thai basil. It is typically served as a savory main course during lunch or dinner, accompanied by steamed jasmine rice.

Which eggplant is best?

Use long, thin Thai eggplants; they are less bitter and have a creamier texture.

Can I make this vegetarian?

Yes, simply replace the pork with firm tofu and use a mushroom-based vegetarian oyster sauce.

Why is my eggplant tough?

The oil must be hot enough to sear the eggplant before the sauce is added; otherwise, it turns spongy.

Can I use Italian basil?

It is not recommended, as Italian basil lacks the peppery, anise-like punch of true Thai basil.

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