🇹🇭 Thailand · Food
Stir-fried Long Eggplant with Pork
By eatmundo · August 3, 2026
🇹🇭 THA classic home-style stir-fry featuring tender, creamy eggplant that melts in the mouth, balanced by savory pork and aromatic Thai basil. It is a staple comfort dish in every Thai household.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice the long eggplants into 3cm diagonal pieces and soak in salt water for 10 minutes to prevent browning.
- 2
Heat 2 tablespoons of oil in a wok over medium-high heat and sauté the minced garlic and bird eye chilies until fragrant.
- 3
Add the 150g of minced pork and stir-fry until it turns pale and is mostly cooked through.
- 4
Drain the eggplants and toss them into the wok, stirring constantly for 2 minutes to sear the edges.
- 5
Pour in the soy sauce and oyster sauce, adding 3 tablespoons of water to create a light sauce that coats the vegetables.
- 6
Cover the wok with a lid for 3 minutes over medium heat to ensure the eggplant becomes tender and buttery.
- 7
Remove the lid, toss in the fresh holy basil leaves, and fold them in quickly until they wilt.
- 8
Serve immediately while steaming hot over jasmine rice for the perfect texture contrast.
Frequently Asked Questions
Can I use round purple eggplant instead?+
Yes, round eggplants work well, but they require a slightly longer cooking time as they are denser.
How do I prevent the eggplant from turning black?+
Soaking them in water with a pinch of salt immediately after cutting prevents oxidation.
Is there a vegetarian substitute for oyster sauce?+
Mushroom stir-fry sauce is the standard and very effective vegetarian alternative.
What is the secret to tender eggplant?+
Steaming it with a small amount of water in the wok after the initial sear is the key technique.
🇹🇭 THMundo Match
Dishes across the world that share Stir-fried Long Eggplant with Pork's core ingredients.
