Get ready to ignite your taste buds with these 18 mouth-watering spicy Thai eggplant recipes! Eggplants are a staple ingredient in Thai cuisine, and when combined with bold flavors and spices, they become a culinary delight. From creamy curries to zesty stir-fries, we’ve gathered the most delicious and authentic Thai recipes that showcase the versatility of this popular vegetable.
In this article, we’ll take you on a gastronomic journey through Thailand’s spicy and sour world, highlighting 18 must-try eggplant dishes that will leave you craving for more. Whether you’re a fan of rich and creamy sauces or bold and zesty flavors, there’s something in this collection for everyone.
Thai Green Curry with Eggplant
This Thai Green Curry recipe is a flavorful and aromatic dish that combines the rich flavors of green curry paste, coconut milk, and tender eggplant. Serve it over steamed jasmine rice or noodles for a quick and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and eggplant; cook until eggplant is tender, about 5 minutes.
3. Stir in curry paste; cook for 1 minute.
4. Pour in coconut milk and water/broth; bring to a simmer.
5. Reduce heat to low; let curry simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves; serve over rice or noodles.
Cooking Time: 20-25 minutes
Spicy Thai Basil Eggplant Stir-Fry
A flavorful and spicy twist on traditional eggplant stir-fries, this recipe combines the richness of eggplant with the bold flavors of Thailand. This quick and easy dish is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 1/4 cup chopped fresh Thai basil
– 2 cups mixed bell peppers (any color), sliced
– Salt and pepper to taste
– Lime wedges, for serving (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook 1 minute.
3. Add curry paste; cook 1 minute, stirring constantly.
4. Add eggplant and bell peppers; cook until tender, about 5 minutes.
5. Stir in Thai basil; season with salt and pepper to taste.
6. Serve hot, with lime wedges if desired.
Cooking Time: 15-20 minutes
Thai Eggplant with Minced Pork
This spicy and savory stir-fry is a classic Thai dish that combines the sweetness of eggplant with the richness of minced pork. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1/2 cup minced pork
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fish sauce (optional)
– Chopped cilantro or scallions for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the minced pork and cook, breaking up with a spoon, until browned, about 3-4 minutes.
3. Add the garlic, ginger, curry paste, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the eggplant slices and stir-fry until tender, about 5 minutes.
5. Taste and adjust seasoning with fish sauce (if using).
6. Garnish with cilantro or scallions. Serve hot over steamed rice.
Cooking Time: 15-20 minutes
Thai Yellow Curry with Eggplant and Tofu
A flavorful and aromatic Thai curry made with tender eggplant, crispy tofu, and a rich yellow curry paste.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai yellow curry paste
– 2 cups coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Add eggplant slices and cook until tender, about 5 minutes per side.
5. Pour in coconut milk and water or broth. Bring to a simmer.
6. Return tofu to the skillet and season with salt and pepper.
7. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: About 20-25 minutes
Thai Eggplant Salad with Chili Dressing
Experience the bold flavors of Thailand with this refreshing salad, perfect for hot summer days. Crisp eggplant, tangy chilies, and creamy peanuts come together in a harmonious union.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup Thai chili peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup unsalted roasted peanuts
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon palm sugar (or brown sugar)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Grill or broil the eggplant slices until tender, about 3-4 minutes per side.
2. In a blender or food processor, combine chili peppers, garlic, fish sauce, lime juice, and palm sugar. Blend until smooth.
3. In a large bowl, combine grilled eggplant, chili dressing, peanuts, salt, and pepper. Toss to coat evenly.
4. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Thai Eggplant and Shrimp in Coconut Milk
A flavorful and aromatic Thai dish that combines tender eggplant, succulent shrimp, and creamy coconut milk. This recipe is a perfect blend of sweet, sour, and spicy flavors.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and eggplant; stir-fry until the eggplant is tender, about 3-4 minutes.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stir in coconut milk, fish sauce, lime juice, and red pepper flakes (if using); bring to a simmer.
5. Reduce heat to low and let it cook for 2-3 minutes or until the sauce thickens slightly.
6. Season with salt and black pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Thai Eggplant with Holy Basil and Garlic
This classic Thai dish combines the sweetness of eggplant with the pungency of garlic and the bright, herbaceous flavor of holy basil. Perfect as a side or main course, this recipe is quick to make and packed with flavor.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 3 cloves garlic, minced
– 1/4 cup fresh holy basil leaves, chopped
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and stir-fry for 30 seconds until fragrant.
3. Add eggplant and cook for 3-4 minutes, stirring occasionally, until tender but still slightly firm.
4. Stir in holy basil, soy sauce, and fish sauce (if using).
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Thai Eggplant and Chicken Red Curry
This vibrant curry dish combines the flavors of Thailand with tender chicken and crunchy eggplant, all wrapped up in a rich and spicy red curry sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add eggplant to the pan and cook until tender, about 5-7 minutes.
4. Add garlic, ginger, curry paste, and coconut milk to the pan. Stir well.
5. Add chicken broth and fish sauce (if using). Bring to a simmer.
6. Return chicken to the pan and cook until heated through, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with Thai basil leaves and serve over steamed rice or noodles.
Cooking Time: About 30-40 minutes
Thai Eggplant with Cashew Nuts
This vibrant dish combines the sweetness of Thai eggplants with the creamy richness of cashews, all wrapped up in a fragrant and spicy sauce. A perfect blend of textures and flavors that will tantalize your taste buds.
Ingredients:
– 2 medium-sized Thai eggplants, sliced into 1-inch thick rounds
– 1/4 cup cashew nuts, soaked overnight and drained
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon brown sugar
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. In a blender or food processor, combine cashews, garlic, ginger, soy sauce, fish sauce (if using), brown sugar, curry paste, salt, and pepper. Blend until smooth.
4. Pour the cashew mixture over the cooked eggplant and stir to combine.
5. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Thai Eggplant and Bamboo Shoot Stir-Fry
This vibrant stir-fry combines the earthy flavor of bamboo shoots with the sweet and slightly bitter taste of Thai eggplant, all wrapped up in a savory sauce. Perfect for a quick and delicious weeknight dinner!
Ingredients:
– 2 medium Thai eggplants, sliced into 1-inch pieces
– 1 cup bamboo shoots, sliced into thin strips
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sugar
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook, stirring constantly, for 30 seconds.
3. Add the eggplant and bamboo shoots; stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), and sugar. Pour over the vegetables and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with cilantro, if desired.
Cooking Time: 10-12 minutes
Thai Eggplant with Lemongrass and Lime
A flavorful and aromatic Thai-inspired dish that combines the tender flesh of eggplant with the bright, citrusy zing of lemongrass and lime. This easy-to-make recipe is perfect for a quick weeknight dinner or a delicious addition to your next dinner party.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 2 stalks of fresh lemongrass, bruised and chopped
– 2 cloves of garlic, minced
– 1/4 cup fish sauce (or vegan alternative)
– 2 tablespoons lime juice
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until golden brown, about 3-4 minutes per side.
3. Remove the eggplant from the pan and set aside.
4. In the same pan, add the lemongrass, garlic, fish sauce (or alternative), and lime juice. Stir to combine.
5. Return the eggplant slices to the pan and stir to coat with the lemongrass mixture.
6. Cook for an additional 2-3 minutes, or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Thai Eggplant and Mushroom Green Curry
This recipe combines the bold flavors of Thai green curry with tender eggplant and earthy mushrooms, making for a deliciously balanced and aromatic dish. Perfect as a main course or side, it’s sure to please even the most discerning palates.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup mixed mushrooms (such as bell, cremini, and shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 2 cups coconut milk
– 1/4 cup water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add eggplant and mushrooms; cook until tender, about 5 minutes.
3. Add garlic, ginger, and curry paste; stir-fry for 1 minute.
4. Pour in coconut milk and water; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors meld.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Thai Eggplant with Peanut Sauce
This recipe combines the sweetness of Thai eggplant with the rich flavor of peanut sauce, creating a harmonious balance of sweet and savory flavors. This dish is perfect for those who love the combination of Asian spices and creamy sauces.
Ingredients:
– 2 large Thai eggplants, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and eggplant; stir-fry until the eggplant is tender, about 5 minutes.
3. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, and lime juice.
4. Pour the peanut sauce into the wok or skillet; stir to combine with the eggplant mixture.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves.
7. Serve immediately.
Cooking Time: 15-20 minutes
Thai Eggplant and Pineapple Red Curry
This vibrant curry combines the sweetness of pineapple with the earthiness of eggplant, all wrapped up in a rich red curry sauce. Perfect for a quick and flavorful weeknight dinner!
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 cup pineapple chunks
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup water or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
3. Add eggplant and pineapple; cook, stirring occasionally, until eggplant is tender, about 5-7 minutes.
4. Stir in coconut milk and water or broth; bring to a simmer.
5. Reduce heat to low and let curry sauce simmer for 5-10 minutes, stirring occasionally, until slightly thickened.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Thai Eggplant with Sweet Chili Glaze
Savor the bold flavors of Thailand with this sweet and spicy recipe that combines tender eggplant with a sticky glaze. Perfect as an appetizer or side dish, this dish is sure to impress.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1/4 cup sweet chili sauce
– 2 tablespoons fish sauce (optional)
– 2 tablespoons brown sugar
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together sweet chili sauce, fish sauce (if using), brown sugar, soy sauce, and vegetable oil.
3. Add the sliced eggplant to the bowl and toss to coat evenly with the glaze.
4. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
5. Bake for 20-25 minutes or until the eggplant is tender and slightly caramelized.
6. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 20-25 minutes
Thai Eggplant and Tofu Massaman Curry
This recipe combines the rich flavors of Thai Massaman curry with the tender sweetness of eggplant and the creaminess of tofu. Perfect for a quick and delicious dinner.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In same skillet, add eggplant slices and cook until tender, about 5 minutes per side.
4. Add garlic, ginger, and curry paste to skillet. Cook for 1 minute, stirring constantly.
5. Stir in coconut milk and water or broth. Bring mixture to a simmer.
6. Return tofu and eggplant to skillet. Simmer for 2-3 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Thai Eggplant with Coconut and Turmeric
This aromatic and flavorful Thai-inspired dish combines tender eggplant with the creamy richness of coconut milk, the warmth of turmeric, and a hint of spice. Perfect for a quick weeknight dinner or as an accompaniment to your favorite curry.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup coconut milk
– 2 teaspoons Thai red curry paste
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Add eggplant slices and cook for 5-7 minutes on each side, or until tender.
4. Stir in coconut milk, curry paste, and turmeric. Cook for 1-2 minutes, or until the sauce thickens slightly.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Thai Eggplant and Long Bean Stir-Fry
This flavorful stir-fry combines the sweetness of Thai eggplant with the crunch of long beans, all wrapped up in a savory sauce. Perfect as a side dish or main course, this recipe is quick, easy, and packed with Asian-inspired flavor.
Ingredients:
– 2 medium Thai eggplants, sliced into 1-inch pieces
– 1 cup long beans, cut into 2-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and long beans, and cook until they start to soften, about 3-4 minutes.
3. Add the garlic, soy sauce, oyster sauce (if using), and ginger. Stir-fry for an additional 2-3 minutes, until the vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 8-10 minutes
Summary
Discover the bold flavors of Thailand with these 18 mouthwatering eggplant recipes. From spicy stir-fries to creamy curries, each dish showcases the versatility of this popular vegetable. Try the Thai Green Curry with Eggplant for a classic combination, or opt for something new like the Spicy Thai Basil Eggplant Stir-Fry. Other standout recipes include Thai Yellow Curry with Eggplant and Tofu, Thai Eggplant Salad with Chili Dressing, and many more. Whether you’re a seasoned chef or a culinary newcomer, these recipes are sure to ignite your taste buds and leave you craving for more.
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