Spicy Eggplant Recipe: Vegetarian Thai Style

(Updated Version)

The first look at the photos of Spicy Eggplant is sure to make your mouth water (TOM YUM SOUP RECIPES)! It’s true—this is a Thai vegetarian version that’s not only beautiful but also effortless to prepare. This dish is simple and uncomplicated, making it easy for anyone to whip up. Plus, it’s packed with flavor, perfect for a quick weeknight dinner or a delightful side dish. Additionally, I’m offering an alternative option that includes Thai basil leaves for added flavor (THAI RED CURRY RECIPES).

 

Spicy Eggplant  - Vegetarian Thai Style

Ingredients

1 medium Chinese eggplant, cut into pieces and arranged as shown in the picture

1 tsp rice flour

1 tsp corn flour

Combine and toss these ingredients together.

 

For the Spicy Sauce

1 tbsp dried chili paste

1 medium onion, chopped

1 small ball of tamarind (assam), mixed with 1/2 cup water to extract juice

A small piece of palm sugar

3-4 kaffir lime leaves, thinly sliced

Oil as needed

Salt to taste

Method

Toss the eggplant pieces in the flour mixture for a light coating. 

Shake off excess flour.

Heat oil and fry the eggplant until golden brown. 

Remove and set aside.

Leave about 2 tbsp of oil in the pan. 

Sauté the onion and add the chili paste. 

Fry until aromatic.

Pour in the tamarind juice, season with palm sugar and salt, and let it simmer.

Add the fried eggplant and kaffir lime leaves. 

Stir well and dish out.

Thai Basil Spicy Eggplant

Ingredients

2 eggplants, sliced into pieces

6 cherry tomatoes, cut in half

1 tbsp chili powder

4 garlic cloves, chopped

4 shallots, chopped

Lime juice to taste

A handful of Thai sweet basil leaves, thinly sliced

1/4 cup water

Salt to taste

3 tbsp oil

 

Method

Heat oil and quickly fry the basil leaves. 

Remove and set aside.

Add the tomatoes, chili powder, garlic, and shallots to the same pan.

Stir and cook until the oil splits.

Add the eggplant and cherry tomatoes. 

Stir and pour in water.

Cook until the eggplant is tender. 

Season with lime juice and salt. 

Mix well and serve.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years, including Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul).