I saw fresh Thai Basil at the Asian supermarket this week and have been craving it for a long time. We are all eggplant lovers in our family and we always have red peppers on hand. I browsed through several recipes in Pinterest, always searching for the simplest one and the one from Thai Table is closest to what I usually do at home with my other veggies at home ! I have always used minced garlic, fish sauce and sugar when I stir fry Chinese veggies and love the Unami flavor that is imparted by combining those trio of flavors. I can only imagine how delicious it would be with the addition of fresh Thai basil! Here is my recipe adapted from Thai Table:


7 Japanese eggplants cut into bite size pieces

2 red peppers cut into bite size pieces

4 tablespoons fish sauce

6 cloves minced garlic

2 tablespoon sugar

40 pcs leaves picked from the stem of Thai Basil (roughly chopped about half of it and end tither half whole)

1/4 cup water

6 tablespoon oil (DIVIDED)

1tbsp soy sauce or soy paste

Optional: Top with crushed peanuts!


1- Heat up 4 tbsp oil on pan for 1-2 minutes.

2- Dump in the eggplant and stir fry for about 2 minutes.

3- Pour in 1/4 cup water and put lid on the pan and let it cook until desired tenderness–we let it steam up in there for 10 minutes. Transfer to plate for later.

4- Put remaining 3 tbsp oil and heat up the garlic for 1-2 minutes.

5- Add red peppers and stir fry for about 3 minutes (we like ours slightly crunchy).

6- Add in eggplant that was set aside and add the fish sauce and sugar.

7- Stir in basil and cook for 1 minute and it’s done!

Enjoy with white rice or rice of your choice!

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