🇹🇭 Thailand · Food
Stir-fried Eggplant with Holy Basil
By eatmundo · August 3, 2026
🇹🇭 THA velvety, savory stir-fry that showcases the earthy sweetness of eggplant elevated by the punchy aroma of holy basil. It is a comforting staple found in every neighborhood kitchen in Thailand.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 400g of eggplant into 5cm batons and soak them in salted water for 10 minutes to prevent discoloration, then drain and pat dry thoroughly.
- 2
Heat 3 tbsp of oil in a wok over high heat and fry the eggplant batons for 4 minutes until they become golden brown and soft.
- 3
Remove the eggplant from the wok and set aside, leaving about 1 tbsp of oil in the pan for the aromatics.
- 4
Add the crushed garlic and finely sliced chilies to the hot oil and stir-fry for 30 seconds until the kitchen fills with their fragrance.
- 5
Add the 200g of minced pork, stir-frying for 2 minutes until it loses its raw color, then pour in 2 tbsp soy sauce and 1 tbsp oyster sauce.
- 6
Return the fried eggplant to the wok, toss gently for 1 minute to coat everything, then throw in 1 cup of holy basil leaves.
- 7
Turn off the heat immediately as soon as the basil wilts; the residual heat is enough to cook it perfectly without turning it black.
Frequently Asked Questions
Can I use Italian basil instead?+
While Thai Holy Basil provides a unique peppery, spicy kick, Italian basil is a passable alternative if you cannot find the former.
Why soak the eggplant?+
Soaking removes any bitterness and stops the eggplant from absorbing too much oil while frying.
How do I know the eggplant is cooked?+
It should be soft to the touch and easily pierced by a fork without falling apart entirely.
Is it very spicy?+
You can adjust the heat by reducing the number of bird eye chilies; 5 makes for a medium-to-hot spice level.
🇹🇭 THMundo Match
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