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+ servings

Thai Eggplant with Basil & Tomatoes

This Thai eggplant is the Asian version of ratatoulle and it’s fast and easy too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: side dishes, skillet dinners
Cuisine: thai
Keyword: asian recipe, eggplant recipes, skillet dinner
Servings: 4
Calories: 125kcal


  • 1 large eggplant coarsely cubed don’t peel
  • 2 large Roma plum tomatoes, chopped coarsely
  • 1 tbsp minced garlic
  • 1-2 jalapeño peppers sliced (see NOTES)
  • 1 cup loosely packed basil coarsely chopped (see NOTES)
  • 2 tbsp coconut oil


  • 1/2 cup chicken stock
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tsp cornstarch


  • Heat a large skillet over medium-high heat. Add the coconut oil and let it melt.
  • Place the eggplant in the skillet and cook over medium-high heat until it starts to brown; about 3 minutes.
  • Add the tomatoes, garlic, jalapeño and basil; stir well.
  • In a small bowl, mix the sauce ingredients and add to the pan, stirring well. Let the sauce bubble then cook for 1 minute.
  • Garnish with additional coarsely chopped basil and serve over wide rice noodles.


You may seed the jalapeño to reduce it’s heat.
If you can find Thai basil, that works even better in this recipe


Serving: 1serving | Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 932mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 639IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg