New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Thai Basil Eggplant


  • 1 tablespoon
  • 1 bunch Thai Basil leaves
  • 1 tablespoon sugar
  • 2 cloves garlic chopped.
  • 2 tablespoons soy sauce
  • 2 Eggplants
  • 2 chili peppers
  • 1 small onion thinly sliced and separated into rings.


  1. Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
  2. Chop garlic and slice chili peppers. Pick the leaves from the stems of the Thai Basil. Heat a pan or work over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown.
  3. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done.
  4. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until eggplant is ready.
  5. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off the heat immediately.
  6. Serve hot with rice.