Love Thai cuisine and want to try out creating some dishes at home? Spicy eggplant recipes are an excellent way to get in beautiful vegetable nutrients without feeling like you have to sacrifice your taste buds.
Once you know how to make the perfect Thai spicy eggplant, you can enjoy making this for your family and friends. However, getting it wrong can mean serving up an embarrassing dish that discourages your friends from coming over again.
Thankfully, we’ve found several delightful recipes that will help you make delicious dishes that you’ll want to share. The following article will detail the step-by-step instructions required to complete the Thai Spicy Eggplant dish you’re dreaming about.
And these recipes are easy to follow, too! So, even if you’re a beginner with Thai cuisine, you can make impressive meals if you do what these recipes say.
Searching for an extra spicy recipe? If so, this hot meal will bring you the want you’re looking for.
For This Recipe, You’ll Need
- 2 tsp minced garlic
- 2 tsp grapeseed oil
- ½ cup onion, diced
- 1 pound thin eggplant
- ¼ cup Thai basil leaves – or if you can’t get your hands on these, simply use basil.
- 1 long red chili
- A few lime wedges for adding as you serve it.
For The Spicy Sauce
- 2 tbsps soy sauce
- 1 tsp garlic chili sauce
- 2 tsp lime juice
- 3 tbsps water
- 2 tsp hoisin sauce
- 2 tsp black bean sauce
- 2 tsp fish sauce
Step 1: To prepare the sauce, in a small bowl, combine all the hoisin, black bean sauce, lime juice, garlic chili sauce, soy sauce, and water. Make sure all the ingredients are thoroughly mixed. Put this sauce to one side while working on the main dish.
Step 2: Take a wok, put some oil in it, and heat it over medium-high heat. Once hot enough, stir fry the onions for a couple of minutes. If you need more instructions on this bit, the onions are ready when they’re soft and starting to go brown.
Step 3: Then, add the garlic, half the chopped chilies, and eggplant. Then cook, and toss the ingredients until the eggplant seems to be starting to become opaque. This should take around 3 or 4 minutes. Then pour in the sauce, and combine all the ingredients in it. Next, turn the heat down and cook for approximately 1-2 minutes extra or until you notice that the eggplant isn’t overdone.
Step 4: Take the pan from the heat and sprinkle the other chilies and Thai basil into the food. Place in a dish of your choice. You can serve this meal at room temperature or higher heat. Enjoy!
For more information on the nutritional value of this dish, click the link in the title!
If you’re looking for a super traditional spicy eggplant recipe, this one from Thai Cookbook is super delicious. The meal includes Thai sweet basil and Thai roasted chili sauce, adding to the authentic taste.
There are two versions of this recipe, the basic one listed below and the more detailed version. If you’d like to see the more extensive method, click the link in the title.
- 1 cup Thai sweet basil (Horapa basil tops and leaves)
- 2 cups eggplant, although the long green type is preferable.
- 1 Thai hot chili
- 2 tbsps oyster sauce
- 2tsps light soy sauce
- 2 tbsps Thai roasted chili sauce
- 2 tsp sugar
- ¼ small yellow or brown onion (chopped into 3-4 generous slices)
Step 1: Heat a wok with some oil in it until it’s warmed through. Then, fry the chili and garlic in it. Next, chop up the eggplant and add it to the wok, making sure the oil is coating it. Next, pour in the water and allow the mixture to boil until the eggplant is tender or around 5 minutes.
Step 2: Add the onion, oyster sauce, soy sauce, and sugar. Stir the mixture well so that it gets super sticky and well fried. Next, put the Thai roasted chili sauce, combining the ingredients well in the pan. Don’t stop frying the food until the pan is dry.
Step 3: Pour ¼ cup of water into the fried mixture and stir until you have a thick sauce. Take the dish from the heat, mix in the basil and serve the food straight away.
If you’d like to see a more detailed recipe, click the link in the title.
This recipe uses Thai eggplants to bring authenticity to this spicy meal. This recipe does require a little prep, as you have to soak the eggplants in salty water, but it’s well worth it!
- 1 tsp crushed garlic
- ¼ cup of basil
- 6 Thai eggplants, or approximately 150 grams
- ⅛ tsp salt
- 2 tsp fish sauce
- 1 tsp brown sugar
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- ½ cup water
- 2 tsp cornflour
- 2 tbsp water
Step 1: Wash the eggplants and make sure you drain them super well. Then cut it up. Take a bowl, fill it with salted water, and add the eggplant. Let the eggplant sit in the water for about 5 – 10 minutes. After this, take the eggplant out and drain it well.
Step 2: Put a wok on medium heat and add some oil. Fry the garlic until it’s fragrant, then add the water and salt. Boil the mixture until the eggplant is tender. At this stage, check the wok to see if there’s any water left. If there isn’t, add a couple of tablespoons of water.
Step 3: Add the seasoning, combining the ingredients well. Turn up the heat and bring the mixture to boiling. Then put the cornflower and water in a separate container, mixing it well. This is your thickener. Next, keep cooking the meal until the sauce thickens enough for your liking.
Step 4: Put the meal on a dish and serve it hot.