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Quick Spicy Thai Style Eggplant in a yellow serving dish.

Quick Spicy Thai Style Eggplant

This recipe for Quick Spicy Thai Style Eggplant combines fresh, firm Japanese eggplant with a spicy Thai style sauce to create a delicious hot side or cold salad.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish, Vegetables
Cuisine Thai
Servings 4
Calories 115 kcal


  • For the Spicy Sauce
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons water
  • 2 teaspoons Hoisin
  • 2 teaspoons black bean sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon garlic chili sauce or to taste
  • For the Eggplant
  • 2 tablespoons neutral oil - such as grapeseed
  • ½ cup diced red onion cut into about ½ inch pieces
  • 1 pound thin Japanese eggplant about 2 - 3 medium cut in half and then into bite-sized pieces
  • 2 teaspoons minced garlic about 3- 4 cloves
  • 1 long hot red chili or 4 Thai red chilies, thinly sliced, divided
  • Salt - only if needed. I found I didn't need to add any additional salt to the dish.
  • ¼ cup loosely packed Thai basil leaves or regular if you can't get Thai
  • Additional lime wedges for serving
  • For the Leftovers Dish
  • Diced Tomato
  • Diced cucumber
  • Additional fresh Thai basil torn or thinly sliced
  • Splash or two of balsamic vinegar
  • Dash or two of sesame seed oil


  • Prepare the Sauce: Combine the soy, water, hoisin, black bean sauce, lime juice, and garlic chili sauce together in a small bowl. Mix well. Set aside.
  • Heat a wok or other large skillet over medium-high heat; add the oil. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the eggplant, garlic, and half of the sliced chilies, cook, tossing and turning until the eggplant just begins to turn translucent, about 3 - 4 minutes; add the sauce and cook, stirring to coat all the ingredients.
    Lower heat and cook about 2 minutes more or until the eggplant is just tender. Remove from heat and add the Thai basil and remaining chilies. Place in a serving dish and serve hot, or at room temperature. 
  • The Leftovers Dish: Add some chopped tomato, cucumber, and additional freshly sliced basil. Drizzle with a splash of balsamic and a dash of sesame oil. Toss and serve cold as a salad. 


Serving: 1 servingSodium: 378mgCalories: 115kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 8gCarbohydrates: 11g
Keyword eggplant, Japanese eggplant, side vegetable
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