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a bowl of thai eggplant stir-fried with salted soy beans and Thai basil
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5 from 10 votes

Eggplant Stir-Fried with Thai Basil Leaves & Salted Soy Beans Recipe

This is an easy Thai green long eggplant stir-fry with Thai basil leaves and salted soy beans. The Thai basil leaves and salted soy beans really help make this Thai eggplant stir-fry so delicious and different from the other versions. So good with rice!
Prep Time10 mins
Cook Time10 mins
Cuisine: Thai
Servings: 3 servings
Author: Nart


  • 2 tablespoons cooking oil
  • 1 medium-sized Thai green long eggplant or any kind of eggplant you can find cut into bite-sized pieces
  • 4 cloves garlic smashed
  • 180 grams beef cut into bite-sized pieces
  • 1 tablespoon salted soy beans
  • ½ tablespoon sugar
  • 100 milliliters water
  • 5-7 Thai bird's eye chilies sliced diagonally
  • 1 cup Thai basil leaves


  • Heal oil in a pan over medium heat and fry the eggplant for 2-3 minutes. Remove from heat and set aside. This is going to keep the texture and color of the eggplant nice, as opposed to cooking it in the pan the whole time.
  • Add garlic and beef to the pan and stir until the beef is almost done.
  • Add water and season with salted soy beans and sugar. Adjust the seasoning as needed.
  • Place the eggplant back in the pan with chilies and Thai basil leaves and stir for another 2-3 minutes. Remove from heat and serve with rice immediately.