Thai Spicy Eggplant Recipe

Are you a fan of Thai cuisine or looking to spice up your meal routine? Dive into the world of Thai cooking with this delicious and aromatic Thai Spicy Eggplant recipe. Bursting with bold flavors and vibrant colors, this dish is sure to tantalize your taste buds and transport you to the bustling streets of Thailand. 

Ingredients of Spicy Thai Eggplant

Spicy Thai Eggplant, often referred to as Pad Eggplant or similar variations, is a flavorful dish that typically includes a variety of fresh ingredients and sauces. Here are the common ingredients used in this dish:

For The Sauce

Light Soy Sauce, 45 Ml 3 Tbsp

Thin, pale light soy sauce tastes salty and delicious. It gives umami depth to meals without dominating other ingredients. Thai stir-fries, marinades, and dipping sauces benefit from it.

Dark Soy Sauce 1 Tbsp

Dark soy sauce is thicker, richer, and sweeter than light soy sauce, giving foods a deep, caramelized flavor and a deeper color. Thai cooks use it to balance heat and add umami.

Vegetarian Oyster Sauce 3 Tbsp

Vegetarian oyster sauce uses shiitake mushrooms instead of oysters. Thai chefs use its rich, savory, and slightly sweet flavor to add umami to stir-fries and sauces.

Rice Vinegar 1 Tbsp 

Mild, mildly sweet fermented rice vinegar is vegetarian. It brightens and acidifies foods without dominating other flavors. It balances sweetness and savoury in Thai sauces.

Maple Syrup 1 Tbsp 

Maple syrup is made from sugar maple sap. It tastes like caramel with vanilla. The heat and spiciness of Thai foods are balanced by its sweetness.

Cold Water ¼ Cup

Cold water is used to balance sauce consistency without changing flavor. Thinning Thai eggplant sauce helps ensure equal coating and a nicer texture. 

Cornstarch 2 Tsp

Cornstarch is a white powder that thickens. Thickening Thai eggplant sauce makes it smooth and glossy, coating the eggplant evenly and improving the consistency.

For The Stir Fry

Neutral Oil 2 Tbsp

Stir-frying needs vegetable or peanut oil. A high smoke point lets items cook quickly over high heat without burning. It adds flavor and crispiness to Thai eggplant stir-fry.

Japanese Eggplants 2

Thin-skinned Japanese eggplants are long and tender. Their mild, slightly sweet flavor makes them perfect for stir-fries. Thai spicy eggplants absorb flavors nicely and cook softly.

Red Bell Pepper 1

Sweet and slightly acidic red bell pepper adds color and texture to recipes. Its inherent sweetness balances the heat in Thai eggplant stir-fry, complementing the savory flavors and adding a refreshing texture.

Yellow Bell Pepper 1

Mild and sweet, yellow bell pepper tastes fruity. It adds subtle sweetness and vibrant color to Thai eggplant stir-fry, improving its flavor and appearance.

Onion 1

Onion adds a savory, slightly sweet flavor to Thai eggplant stir-fries. It caramelizes and softens, complementing the dish’s heat. Enhances flavor depth, producing a balanced and aromatic stir-fry base.

Garlic Cloves 4

Thai eggplant stir-fry tastes bold and spicy with garlic. Sauteing makes it rich and aromatic, adding depth and complimenting chile heat.

Ginger  1- Inch  

Ginger in spicy Thai eggplant stir fry offers a warm, aromatic heat with its slightly peppery, zesty flavor. It increases the dish’s complexity, complimenting the savory, sweet, and spicy aspects for a balanced, vivid taste.

Red Thai Chili 1-2 

Red Thai chili brings intense heat and a bold, slightly fruity flavor to the stir fry. Its fiery spiciness enhances the dish’s depth, while contributing a vibrant, slightly smoky note that balances the sweetness and savory components.

Thai Basil 1 Bunch

Thai basil adds a fragrant, slightly peppery flavor with hints of licorice and mint. Its aromatic freshness brightens the stir fry, providing a herbal contrast that complements the spicy, savory, and sweet elements of the dish.

Essential Equipments For Thai Spicy Eggplant

To make Thai spicy eggplant, these five essential kitchen tools will ensure a flavorful and smooth cooking process:

1. Wok or Stir-Fry Pan – A wok is perfect for stir-frying, offering high heat and quick cooking, which is crucial for retaining the eggplant’s texture and flavor.
   
2. Sharp Chef’s Knife – A sharp knife helps with precise cutting of the eggplant and other ingredients like chilies, garlic, and ginger. This ensures even cooking and enhances the dish’s presentation.
   
3. Wooden Spoon or Spatula – Ideal for stirring in hot oil and sauce without damaging the non-stick coating of your pan. It also prevents overheating when scraping ingredients.
   
4. Mortar and Pestle – Traditional for crushing fresh spices and herbs like garlic, chili, and lemongrass, which unlocks deeper flavors in the dish.
   
5. Measuring Spoons/Cups – To carefully measure out sauces, oils, and seasonings, ensuring the right balance of flavors.
   

How To Make Thai Eggplant Stir-Fry Spicy Yet Balanced?

To make Thai eggplant stir-fry spicy yet balanced, follow these steps:

Prepare the Sauce: 

In a small bowl, mix together the soy sauce, rice vinegar, maple syrup, dark soy sauce (or more soy sauce), and vegetarian oyster sauce until thoroughly combined. The cornstarch and cold water should be combined in a different small basin. Set both aside.

Cook the Eggplant:

Heat 1 tablespoon of oil in a big skillet or wok over medium-high heat. Add the eggplant to the heated oil, making sure to coat it evenly. Spread the pieces evenly in a single layer on the pan. Cook the eggplant for two to three minutes after lightly moistening it with water and covering it. Then flip the pieces over, pour a little more water on top, cover once more, and simmer for another two minutes.

Take off the lid and cook until the eggplant is golden brown. It should be soft without sacrificing structure. The eggplant should be carefully taken out of the pan and set aside.

Stir Fry Peppers & Onions: 

Over medium-high heat, preheat the remaining tablespoon of oil. Add the peppers and onions. Cook, tossing often, until the texture is tender-crisp, 5 to 6 minutes.

Add Aromatics: 

Incorporate garlic, ginger, and Thai chili into the mixture. Cook for 1 minute, stirring continuously, until aromatic.

Add Sauce: 

Introduce the sauce and cornstarch slurry into the pan, ensuring to remix the slurry thoroughly, as the cornstarch may have settled at the bottom.

Add Eggplant and Thai Basil: 

Allow the mixture to reach a simmer. Upon reaching a simmer, lower the heat to medium. Incorporate the eggplant into the pan. Continue cooking for an additional 2 minutes, stirring frequently, until the mixture is slightly reduced, saucy, and the eggplant has absorbed some of the sauce. Remove the heat source and incorporate the Thai basil by stirring.

Serve: 

Serve Thai basil eggplant with the rice of your choice. If desired, garnish the meal with more Thai basil.

How To Store And Reheat Thai Eggplant Stir-Fry?

Store Thai eggplant stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or broth to prevent dryness. You can also microwave it in short intervals, stirring in between.

Final Words

If you’re looking to add some heat and flavor to your meals, trying out a Thai Spicy Eggplant recipe is a must. This delicious recipe blends Thai spices with eggplant is sure to please. This recipe is great whether you like spicy food or want to try something different. 

FAQs

What Type Of Eggplant Is Best For Thai Recipes?

For Thai recipes, the small, round, and green Thai eggplant (also called “baby eggplant”) is the best choice. It has a slightly bitter flavor and firm texture that holds up well in curries, stir-fries, and salads. You can also use the larger, purple globe eggplants if needed.

Can I Make This Dish Vegan Or Gluten-Free?

Yes, you can easily make Thai eggplant dishes vegan and gluten-free. Use plant-based proteins like tofu or tempeh for a vegan option, and ensure all sauces (like soy sauce) are gluten-free. Coconut milk, herbs, and spices enhance flavor while keeping the dish both vegan and gluten-free.

What Are The Best Protein Pairings With Spicy Thai Eggplant?

The best protein pairings for spicy Thai eggplant include tofu, tempeh, seitan, and plant-based meat alternatives for a vegan option. For non-vegan, chicken, shrimp, or fish like tilapia and salmon complement the heat of the dish. These proteins balance the flavors while absorbing the rich, spicy sauce.