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thai basil eggplant recipe a flavorful delight awaits
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe creates a vibrant and flavorful Charred Thai Basil Eggplant with a sweet, savory, and slightly spicy tamarind palm sugar glaze. It’s an easy-to-make dish that delivers authentic Thai taste and textural contrast.
Ingredients
Scale
- 2 medium (500g / 1 lb) eggplant, cut into 0.5-inch strips
- 2 Tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced
- 2 Thai red chilies, thinly sliced (optional)
- 1 cup (240 ml) packed Thai basil
- 2 Tbsp (30 ml) soy sauce (halal-certified)
- 1 Tbsp (15 ml) fish sauce (halal-certified)
- 1 Tbsp (15 ml) lime juice
- 1 Tbsp (15 ml) tamarind paste
- 2 Tbsp (25g) grated palm sugar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5g) toasted sesame seeds, plus extra for garnish
- 1 Tbsp (15 ml) chopped fresh cilantro, for garnish
Instructions
- Prepare Eggplant: Slice eggplant, salt to remove moisture, and pat dry.
- Make Glaze: Simmer tamarind paste, palm sugar, soy sauce, fish sauce, lime juice, and sesame oil until thickened.
- Sauté Aromatics: Stir-fry garlic and chilies in oil until fragrant.
- Char Eggplant: Stir-fry eggplant until tender and charred.
- Coat with Glaze: Toss eggplant with glaze until evenly coated.
- Infuse with Basil: Gently fold in Thai basil until wilted.
- Serve: Garnish with sesame seeds and cilantro; serve immediately.
Notes
Salting the eggplant draws out moisture for better charring. Use Thai basil for authentic flavor. Adjust chili quantity to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg