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 2 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish, Vegetables

Cuisine Thai

Servings

Calories 115 kcal

Ingredients

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

Instructions

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.

Nutrition

Serving: 1 servingSodium: 378mgCalories: 115kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 8gCarbohydrates: 11g

Keyword eggplant, Japanese eggplant, side vegetable

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