Thai Basil Eggplant
on Jan 17, 2023, Updated Aug 19, 2026
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Thai basil eggplant is a quick and easy Thai-inspired stir fry made with Japanese eggplant, bell peppers, onion, garlic, Thai basil and a sweet, savoury and spicy sauce. It’s ready in about 30 minutes and makes an easy vegan main dish served over rice or noodles.
🔍 Recipe at a Glance
Prep Time: 10 min
Cook Time: 15 min
Servings: 4
Per Serving: 149 calorie
Diet: Vegan, gluten-free option
Difficulty: Easy
Top Review
My garden is overflowing with eggplant, peppers and basil, so this recipe is a perfect fit! So easy, and I love the sauce! Omitted chilis and added tofu and a little sriracha. Will definitely make again and agin. Thank you!
Why You’ll Love Thai Basil Eggplant
- It’s vegan and can be made gluten-free with a simple swap.
- It’s easy to make in one pan and ready in less than 30 minutes.
- The flavour is savoury, slightly sweet, spicy and fresh.
- It makes a great side dish or main paired with protein or served with rice or noodles.
What Is Thai Basil Eggplant?
Thai basil eggplant is a Thai-inspired eggplant stir fry made with tender Japanese eggplant, fresh Thai basil, peppers, onion, garlic and a savoury-sweet sauce.
Thai basil gives the dish its signature flavor. It has a slightly peppery, anise-like taste that is different from Italian sweet basil. Thai basil eggplant is typically served over jasmine or basmati rice, but you can also serve it with noodles for a more substantial meal.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Soy Sauce: I used 3 tbsp of soy sauce and 1 tbsp of dark soy sauce but if you don’t have dark soy sauce, use 4 tbsp soy sauce.
- Oyster Sauce: Use vegetarian oyster sauce for a vegetarian and vegan recipe.
- Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
- Maple Syrup: You can use maple syrup, coconut sugar or brown sugar.
- Cornstarch: You can use cornstarch or arrowroot powder for thickening the sauce.
- Oil: Use a neutral oil with a high smoke point, avocado oil or grapeseed oil both work well. I tested this with sesame oil and it competed too strongly with the basil and oyster sauce. Stick with neutral here and save the sesame for a finishing drizzle if you want that flavour.
- Eggplant (Aubergine): Japanese eggplant works best, but Chinese or regular globe eggplant can also be used. See the section below for more information.
- Onion: You can use white or yellow onion for this recipe.
- Garlic and Ginger: Fresh (raw) garlic and ginger are best for this recipe rather than garlic powder or ground ginger. If you have to substitute the fresh ginger, you can use 1 tsp ground ginger and mix it into the sauce.
- Thai Chili: These are the small red chilies and are used to add heat to the recipe. Remove the seeds if you are sensitive to spice (I remove the seeds). Use 1-2 Thai chilies to your preference.
- Thai Basil: Thai basil has a peppery, slightly anise-like flavour that is different from Italian sweet basil.
What Kind of Eggplant is Best?
Japanese eggplant is the best choice for this recipe because the long, thin eggplants are tender, cook quickly and hold their shape well during stir-frying. Chinese eggplant is another good option and can be used the same way.
You can use regular globe eggplant if that’s what you have, but the texture will be slightly different and it may take a little longer to cook. For the best results, look for long, slender eggplants with smooth, firm skin.
Variations & Additions
- Greens: Baby bok choy, green onion and spinach work well as an addition to the stir fry. If using, add them when you add the peppers and onions.
- Serving & Garnish: Serve Thai eggplant with fresh basmati, jasmine rice or noodles like soba or udon. Garnish with more Thai basil and sliced scallions before serving.
- Tofu: Press a block of extra-firm tofu for at least 15 minutes, cube it into 3/4-inch pieces, and add it to the pan after the onions and peppers. Cook for 4–5 minutes, stirring occasionally, until lightly golden before adding the garlic and ginger. The tofu will absorb the sauce well, it’s a great addition.
- Make it spicier: extra Thai chilies, chili flakes or chili crisp.
- Make it milder: remove the seeds and use one chili or omit it completely.
- Add protein: Tofu or edamame are easy additions if you want to make the dish more filling. Crispy baked tofu would also work especially well here.
- Add vegetables: broccoli, mushrooms, snow peas, bok choy.
- Make it gluten-free: tamari instead of soy sauce and gluten-free vegetarian oyster sauce.
How to Make Thai Basil Eggplant
- Prepare the sauce by whisking together the soy sauce, dark soy sauce, vegetarian oyster sauce, rice vinegar and maple syrup. In a separate small bowl, mix together the cornstarch and water.
- Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot,add the eggplant and toss well to coat in the oil then spread the pieces evenly around the pan. Sprinkle a little water over the eggplant, cover and cook for about 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook for another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. We don’t want mushy eggplant here and it will cook a little more in the final step. Remove the eggplant from the pan and set aside for now.
- Heat the other 1 tbsp of oil in the same pan and add the onions and bell pepper. Cook them for 5-6 minutes, stirring often. Add the garlic, ginger and Thai chili and cook them for 1 minute, stirring constantly. For the Thai chilies, I found one chili with the seeds removed to be the right amount of heat for me. You can leave a few seeds in for a spicier dish and/or use 2 Thai chilies.
- Add the sauce you prepared and the cornstarch slurry. Make sure you give the slurry a stir before adding to the pan as the cornstarch will have settled on the bottom.
- Once the sauce is simmering, add the eggplant and cook for about 2 minutes until the sauce thickens and the eggplant absorbs some of the sauce.
- Turn off the heat and stir in the Thai basil.
Serve your Thai eggplant over fresh jasmine or basmati rice, garnished with more Thai basil, if you like!
Expert Tips
- Prepare everything before you start cooking as the recipe goes fast once you start.
- Don’t chop up the eggplant until you’re ready to start cooking to avoid it browning.
- You can omit the Thai chili if you’re sensitive to heat but I would suggest using one if you don’t mind just a little spice because it helps balance the sweet and salty flavours.
- Be sure to slice the eggplant in more than 3/4-inch pieces so they don’t take too long to cook.
- Stir the cornstarch slurry immediately before adding it.
Recipe FAQs
No. The skin on Japanese and Chinese eggplant is thin and tender, so there’s no need to peel it. Keeping the skin on also helps the eggplant hold its shape while cooking.
Yes. Japanese or Chinese eggplant works best because it cooks quickly and holds its shape well, but regular globe eggplant will also work. Cut it into roughly ¾-inch pieces and cook until tender and lightly browned.
Thai basil eggplant is savoury, slightly sweet, spicy and aromatic. The sauce has plenty of umami from the soy sauce and vegetarian oyster sauce, while fresh Thai basil adds a peppery, slightly anise-like flavor.
It can be as spicy as you like. Thai chilies provide the heat, so use one chili with the seeds removed for a milder version, add more or leave some seeds in for extra heat, or omit the chilies completely.
Yes. Use gluten-free tamari instead of soy sauce and make sure your vegetarian oyster sauce is certified gluten-free. Check the labels of all sauces if you need the dish to be strictly gluten-free.
Absolutely. Tofu is a great addition if you want to make the dish more substantial and add protein. Use pressed extra-firm tofu, cut it into cubes, and cook it with the peppers and onions until lightly golden before adding the garlic, ginger and sauce.
Yes, but the flavour will be different. Thai basil has a distinctive peppery, slightly anise-like flavour that gives this dish its characteristic taste. Italian basil can be used if Thai basil isn’t available, but Thai basil is the better choice.
How to Store
- Let the stir fry cool before storing.
- Store in a sealed container in the fridge for up to 3 days.
- Reheat in a pan or in the microwave until heated through.
- This recipe is not suitable for freezing. Eggplant loses its texture completely after thawing and becomes waterlogged.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Thai Basil Eggplant
Ingredients
For the Sauce
- 3 tbsp tamari or soy sauce, 45 mL
- 1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
- 3 tbsp vegetarian oyster sauce, 54 g
- 1 tbsp rice vinegar, 15 mL
- 1 tbsp maple syrup or coconut sugar, 20 g
- ¼ cup cold water, 60 mL
- 2 tsp cornstarch
For the Eggplant Stir Fry
- 2 tbsp neutral oil, like avocado or grape seed (30 mL)
- 2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
- 1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
- 1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
- 1 onion, thinly sliced (approx. 155 g/1.5 cups)
- 4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
- 1- inch ginger, peeled then grated (1 tbsp/20g)
- 1-2 red Thai chili, seeds removed, if desired, thinly sliced
- 1 bunch Thai basil, torn (15 g, about 1 cup torn)
For Serving
- fresh Jasmin or Basmati rice
- more Thai basil
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.3 tbsp tamari or soy sauce, 1 tbsp dark soy sauce, 3 tbsp vegetarian oyster sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup or coconut sugar, ¼ cup cold water, 2 tsp cornstarch
- Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it's hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes.Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.2 tbsp neutral oil, 2 Japanese eggplants
- Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.1 red bell pepper, 1 yellow bell pepper, 1 onion
- Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.4 garlic cloves, 1- inch ginger, 1-2 red Thai chili
- Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
- Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.1 bunch Thai basil
- Serve: Serve Thai basil eggplant over your choice of rice. Garnish with more Thai basil, if desired.
Add in some fish sauce as well. And use brown sugar.
Yum. Definitely will come back for this again. I used regular eggplant, omitted the chilli. I served it with rice noodles.
My garden is overflowing with eggplant, peppers and basil, so this recipe is a perfect fit! So easy, and i love the sauce! Omitted chilis and added tofu and a little sriracha. Will definitely make again and agin. Thank you!
The taste was good but came out very soupy. What did I do wrong? Thank you for sharing.
Hmm it definitely shouldn’t be soupy. The sauce should be thick and sticky. You followed the recipe exactly and used the cornstarch? An issue with the cornstarch or adding two much water is all I can think that would cause it to be soupy.
Delicious! Made this last night for dinner with a traditional globe eggplant we received from our CSA. It worked just fine. I didn’t have dark soy so just used a bit of extra low-salt soy. Yummy sauce. I served it over basmati rice and it was great. Next time, I would probably add cashews for a bit of crunch, and maybe throw some chicken in since we were both a little nibbly later in the evening! 🙂 Great recipe!
Thanks, Julie! So glad you loved it and thanks for the tips and feedback.
This was delicious. My partner, three 12 year old boys and my 14 year old daughter all gave it a thumbs up.
Woohoo! Thanks! Glad you enjoyed.
yummy…. Taste just as my favorite dish at the local Thai restaurant – and now I can make it myself !!
Thank you Daryn for another amazing recipe..
I have one question- is it possible to roast the eggplants on the oven?
Thank you and keep these amazing recipes coming 🙂
Hmm – good question! I don’t see why not! I haven’t made roasted eggplant so you can use your own method or look up a recipe, then just proceed with the recipe, adding in the eggplant at the end. Thanks and glad you enjoy it!
This was really tasty! I used Italian basil (that’s all I grow) and didn’t use chilies. Sprinkled some roasted cashews and toasted sesame seeds on top, with a soba noodle base. Thanks for sharing this recipe!
Sounds delicious over soba noodles! Thanks for the review. Glad you enjoyed.
Love this recipe, it has become a weekly favourite. I wish I could have posted a picture of it!
I’d love to see a picture of it! If you’re on social media you can always tag me on Instagram or post it to my Facebook page. Glad you love it!
Wow, absolutely loved this! Will definitely be making it again.