19 Flavorful Thai Eggplant Recipes for Every Occasion

Craving bold, aromatic Thai flavors but tired of the same old takeout? Thai eggplant is your secret weapon! Whether you’re whipping up a quick weeknight stir-fry, a cozy weekend curry, or a vibrant summer salad, these versatile little gems shine in every dish. Get ready to transform your meals with 19 irresistible Thai eggplant recipes that’ll make your taste buds dance—let’s dive in!

Spicy Thai Eggplant Stir-Fry with Basil

This Spicy Thai Eggplant Stir-Fry with Basil packs bold flavors into a quick weeknight dish—perfect for when you crave something vibrant and satisfying.

• 2 medium Thai eggplants (or 1 small globe eggplant), cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Thai chili (or ½ tsp red pepper flakes), finely chopped
• ½ lb ground pork or chicken (optional)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ cup fresh Thai basil leaves (or regular basil)

1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and Thai chili, stirring for 30 seconds until fragrant.
2. If using meat, add ground pork or chicken and cook for 3–4 minutes, breaking it apart until no longer pink.
3. Toss in eggplant and stir-fry for 5 minutes until slightly softened but still firm.
4. Add oyster sauce, soy sauce, and sugar, stirring to coat everything evenly. Cook for another 2 minutes until the eggplant is tender.
5. Remove from heat and fold in Thai basil until just wilted.

The magic here? The basil adds a fresh, peppery punch that balances the smoky-sweet sauce clinging to the tender eggplant.

Tip: For extra depth, splash in 1 tbsp fish sauce with the other sauces—just taste before adding salt!

Thai Green Curry with Eggplant and Tofu

This fragrant green curry is a weeknight lifesaver—packed with creamy eggplant, crispy tofu, and a coconut broth that’s just spicy enough to wake up your taste buds.

Ingredients

• 1 (14 oz) block firm tofu, pressed and cubed
• 1 medium eggplant, cut into 1-inch chunks
• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
2. In the same skillet, add eggplant and sauté for 4 minutes until slightly softened. Push to the sides, then add 3 tbsp green curry paste to the center and fry for 1 minute, stirring constantly, until fragrant.
3. Pour in coconut milk, 1 cup vegetable broth, 1 tbsp brown sugar, and 1 tbsp soy sauce. Stir to combine, then add bell pepper. Simmer for 10 minutes until eggplant is tender.
4. Return tofu to the skillet and stir in basil leaves. Cook for 1 minute just to wilt the basil. Serve over jasmine rice.

The magic here? The eggplant soaks up the curry’s heat while keeping its silky texture—no mushiness in sight.

Tip: For extra crunch, air-fry the tofu at 400°F for 12 minutes instead of pan-frying.

Grilled Thai Eggplant Salad with Lime Dressing

This vibrant salad balances smoky grilled eggplant with a tangy-sweet lime dressing—perfect for a light lunch or a standout side dish at your next BBQ.

Ingredients:

• 4 small Thai eggplants (about 1 lb total), halved lengthwise
• 2 tbsp vegetable oil
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 small shallot, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1 red Thai chili, thinly sliced (optional)

Instructions:

1. Grill the eggplant: Preheat grill to medium-high (400°F). Brush eggplant halves with 2 tbsp vegetable oil. Grill cut-side down for 4–5 minutes until charred and tender, flipping once.
2. Make the dressing: Whisk together 1/4 cup lime juice, 2 tbsp fish sauce, and 1 tbsp honey in a large bowl until smooth.
3. Assemble: Add grilled eggplant, 1 sliced shallot, 1/4 cup cilantro, 1/4 cup mint, and 1 sliced chili (if using) to the bowl. Toss gently to coat.

The magic here? The dressing soaks into the warm eggplant, amplifying its creamy texture while the herbs keep every bite fresh.

Tip: For extra crunch, top with toasted peanuts right before serving.

Thai Eggplant and Shrimp Red Curry

This fragrant curry balances creamy coconut milk with spicy red curry paste and tender shrimp—perfect for a quick weeknight dinner that feels restaurant-worthy.

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lb medium shrimp, peeled and deveined
• 2 cups Thai eggplant (or sub small globe eggplant), quartered
• 1 red bell pepper, sliced
• 1/4 cup fresh Thai basil leaves (or regular basil)
• 1 lime, juiced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium. Add 2 tbsp red curry paste and cook, stirring, 1 minute until fragrant.
2. Pour in coconut milk and 1 cup broth, stirring to combine. Simmer 5 minutes.
3. Stir in 1 tbsp brown sugar and 1 tbsp fish sauce. Add eggplant and bell pepper; simmer 8 minutes until vegetables soften.
4. Add shrimp and cook 3–4 minutes until pink and opaque. Remove from heat; stir in basil and lime juice.

The magic here? The eggplant soaks up the curry’s bold flavors while staying slightly firm—no mush! Serve over jasmine rice to soak up every drop.

Tip: For extra depth, toast the curry paste in the oil until it darkens slightly (about 30 seconds) before adding liquids.

Thai Eggplant and Chicken Panang Curry

This fragrant Panang curry balances creamy coconut milk with tender chicken and silky eggplant—perfect for a quick weeknight dinner with bold Thai flavors.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1-inch strips
• 2 Thai eggplants (about 1 cup), quartered
• 1 (13.5 oz) can coconut milk
• 2 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh Thai basil leaves
• 1 tbsp vegetable oil
• Steamed jasmine rice, for serving

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add 2 tbsp Panang curry paste and stir 1 minute until fragrant.
2. Pour in 1/2 can coconut milk, stirring to dissolve the paste. Add chicken and cook 5 minutes, turning occasionally, until lightly browned.
3. Add eggplant, bell pepper, remaining coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar. Simmer 10 minutes, stirring occasionally, until eggplant is tender and chicken is cooked through.
4. Remove from heat and fold in Thai basil. Serve over steamed rice.

The magic here? The eggplant soaks up the rich, slightly sweet curry sauce while staying firm—no mush!

Tip: For extra depth, toast the curry paste in a dry pan for 30 seconds before adding oil.

Thai Eggplant and Pork Larb

This vibrant larb swaps traditional ground chicken for juicy pork and adds tender Thai eggplant for a fresh, herb-packed twist on the classic.

Ingredients:

• 1 lb ground pork
• 2 small Thai eggplants (about 1 cup), diced into ½-inch cubes
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp toasted rice powder
• 1 tsp sugar
• ½ tsp red pepper flakes (or to taste)
• ¼ cup thinly sliced shallots
• ¼ cup chopped cilantro
• ¼ cup chopped mint
• Butter lettuce leaves, for serving

Instructions:

1. Heat a large skillet over medium-high. Add pork and cook, breaking it up with a spatula, for 5 minutes until no pink remains.
2. Add eggplant and stir-fry for 3 minutes until slightly softened but still firm.
3. Remove from heat. Immediately stir in fish sauce, lime juice, toasted rice powder, sugar, and red pepper flakes.
4. Fold in shallots, cilantro, and mint while the mixture is still warm.
5. Spoon into lettuce leaves and serve slightly warm or at room temperature.

The crunch of toasted rice powder against the silky eggplant makes every bite exciting—perfect for a light-but-satisfying summer meal.

Tip: For extra texture, dry-toast 2 tbsp uncooked sticky rice in a pan until golden, then grind to a coarse powder.

Thai Eggplant and Coconut Milk Soup

This fragrant, creamy soup brings Thai flavors to your kitchen with tender eggplant and rich coconut milk—perfect for a cozy weeknight dinner.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 4 cups Thai eggplant (about 6 small), cut into 1-inch cubes
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp lime zest
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp salt

Instructions:

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic, ginger, and 1 tbsp red curry paste; cook for 1 minute until fragrant.
2. Add Thai eggplant and toss to coat in the spices. Pour in coconut milk, vegetable broth, 1 tbsp soy sauce, and 1 tbsp brown sugar. Bring to a gentle simmer.
3. Reduce heat to low, cover, and cook for 15 minutes until eggplant is tender but not mushy.
4. Stir in 1 tsp lime zest, 1/4 cup basil, and 1/2 tsp salt. Simmer uncovered for 2 minutes.

The magic here? The eggplant soaks up the creamy coconut broth while keeping its delicate texture—no mush in sight!

Tip: For extra brightness, squeeze a lime wedge over each bowl before serving.

Thai Eggplant and Cashew Nut Stir-Fry

This vibrant stir-fry balances tender eggplant with crunchy cashews and a savory-sweet sauce—perfect for a quick weeknight meal with a Thai twist.

Ingredients:

• 2 tbsp vegetable oil
• 3 Thai eggplants (about 1 lb), cut into 1-inch cubes
• 1/2 cup raw cashews
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add cashews and toast for 2–3 minutes, stirring often, until golden. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Sauté garlic for 30 seconds until fragrant. Add Thai eggplants and bell pepper, stir-frying for 5–6 minutes until eggplant is tender but not mushy.
3. Reduce heat to medium. Stir in soy sauce, oyster sauce, brown sugar, and red pepper flakes. Cook for 1 minute, tossing to coat.
4. Remove from heat. Fold in toasted cashews and basil until just wilted.

The magic here? The cashews stay extra-crunchy against the silky eggplant, while the basil adds a fresh pop. Serve over jasmine rice for a complete meal.

Tip: If Thai eggplants aren’t available, substitute with 1 small regular eggplant (peeled and cubed).

Thai Eggplant and Pineapple Yellow Curry

This vibrant curry balances sweet pineapple and creamy eggplant with aromatic spices—perfect for a quick weeknight meal that feels like a tropical escape.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp yellow curry paste
• 1 (13.5 oz) can coconut milk
• 1 cup diced fresh pineapple
• 2 cups Thai eggplant (or small globe eggplant), quartered
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ½ cup fresh basil leaves, torn
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add 2 tbsp yellow curry paste and cook, stirring, for 30 seconds to toast the spices. Pour in coconut milk, scraping the pan to dissolve the paste.
3. Add pineapple and eggplant. Simmer uncovered for 12–15 minutes, stirring occasionally, until eggplant is tender.
4. Stir in 1 tbsp fish sauce and 1 tsp brown sugar. Remove from heat and fold in basil.
5. Serve over rice.

The juicy pineapple caramelizes slightly in the curry, adding pops of brightness against the rich coconut sauce. Tip: For extra depth, char the eggplant in a dry pan before adding it to the curry.

Thai Eggplant and Bamboo Shoot Green Curry

This Thai Eggplant and Bamboo Shoot Green Curry is a fragrant, veggie-packed dish that balances creamy coconut milk with spicy green curry paste—perfect for a quick weeknight dinner with bold flavors.

• 1 (13.5 oz) can coconut milk
• 2 tbsp green curry paste
• 1 cup Thai eggplants, quartered
• 1 cup canned bamboo shoots, drained and sliced
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1/2 cup Thai basil leaves
• 1 red bell pepper, thinly sliced
• 1 tbsp vegetable oil
• 1/2 cup water

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp green curry paste and stir for 1 minute until fragrant.
2. Pour in 1/2 cup coconut milk (reserve the rest) and cook for 2 minutes, stirring constantly, until the oil starts to separate.
3. Add Thai eggplants, bamboo shoots, and red bell pepper. Stir to coat in the curry paste, then pour in the remaining coconut milk and 1/2 cup water.
4. Simmer for 10 minutes until the eggplants are tender but still hold their shape. Stir in 1 tbsp brown sugar and 1 tbsp fish sauce.
5. Remove from heat and fold in Thai basil leaves. Serve hot over jasmine rice.

The magic here is in the contrast—silky eggplant and crunchy bamboo shoots soak up the spicy-sweet coconut broth beautifully.

Tip: For extra richness, swap water with vegetable broth.

Thai Eggplant and Mushroom Massaman Curry

This fragrant, creamy curry is a vegetarian twist on the classic Thai dish—packed with tender eggplant, meaty mushrooms, and a rich, peanutty sauce that’s pure comfort.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Massaman curry paste
• 1 (13.5-oz) can coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp creamy peanut butter
• 1 lb Thai eggplant (or small globe eggplant), quartered
• 8 oz cremini mushrooms, halved
• 1/2 cup roasted peanuts, chopped
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until soft. Stir in 3 cloves garlic and 1 tbsp ginger; cook for 1 minute until fragrant.
2. Add 2 tbsp Massaman curry paste and cook for 1 minute, stirring constantly. Pour in 1 can coconut milk, 1 cup vegetable broth, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, and 1 tbsp peanut butter. Simmer for 5 minutes, stirring occasionally.
3. Add the eggplant and mushrooms. Cover and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
4. Garnish with 1/2 cup peanuts and cilantro. Serve over rice.

The secret here? Simmering the eggplant until it soaks up the curry’s spiced sweetness while keeping a slight bite—no mushy veggies here!

Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding liquids.

Thai Eggplant and Lemongrass Soup

This fragrant soup balances creamy eggplant with bright lemongrass and a hint of spice—perfect for a light yet satisfying meal.

Ingredients:

• 2 tbsp coconut oil
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 small red chili, thinly sliced (seeds removed for less heat)
• 4 cups vegetable broth
• 1 (14-oz) can coconut milk
• 1 lb Thai eggplants, quartered
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat 2 tbsp coconut oil in a pot over medium heat. Add lemongrass, 3 cloves garlic, 1 tbsp ginger, and 1 small red chili. Sauté for 2 minutes until fragrant.
2. Pour in 4 cups vegetable broth and 1 can coconut milk, stirring to combine. Bring to a gentle simmer.
3. Add Thai eggplants and cook for 12–15 minutes, stirring occasionally, until tender but not mushy.
4. Stir in 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp sugar. Simmer for 2 more minutes.
5. Remove lemongrass stalks. Garnish with 1/4 cup cilantro before serving.

The silky eggplant soaks up the lemongrass-infused broth, while the chili and lime add just the right punch. Tip: For extra richness, swirl in a spoonful of peanut butter at the end!

Thai Eggplant and Chili Garlic Noodles

These noodles pack a punch with smoky eggplant, garlicky heat, and a tangy-sweet sauce—perfect for when you crave bold flavors in under 30 minutes.

Ingredients:

• 8 oz dried rice noodles
• 2 Thai eggplants (or 1 small globe eggplant), diced into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp chili flakes (or 1 fresh red chili, sliced)
• ¼ cup chopped cilantro

Instructions:

1. Soak rice noodles in hot water for 10 minutes until pliable. Drain and set aside.
2. Heat 2 tbsp vegetable oil in a wok or skillet over medium-high. Add eggplant and cook for 5 minutes, stirring occasionally, until lightly charred and tender. Transfer to a plate.
3. In the same pan, heat 1 tbsp vegetable oil. Add 4 minced garlic cloves and 1 tsp chili flakes; sauté for 30 seconds until fragrant.
4. Return eggplant to the pan. Add noodles, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Toss for 2–3 minutes until noodles are coated and glossy.
5. Garnish with ¼ cup cilantro and serve immediately.

The magic here? The eggplant soaks up the spicy-sweet sauce while keeping its creamy texture—no mushiness in sight!

Tip: For extra crunch, top with crushed peanuts or fried shallots.

Thai Eggplant and Sweet Basil Fried Rice

This vibrant fried rice is packed with smoky-sweet Thai flavors, thanks to tender eggplant, aromatic basil, and a savory-sweet sauce that coats every grain.

Ingredients:

• 1 cup jasmine rice, cooked and cooled
• 1 Thai eggplant (or ½ small globe eggplant), diced into ½-inch cubes
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• ½ tsp chili flakes (optional)
• ¼ cup fresh Thai sweet basil leaves (or regular basil)
• 1 egg, beaten
• 1 green onion, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 4–5 minutes, stirring occasionally, until lightly charred and tender. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the garlic and cook for 30 seconds until fragrant. Push to one side, pour in the beaten egg, and scramble until just set.
3. Add the cooked rice, breaking up any clumps. Stir in the soy sauce, oyster sauce, brown sugar, and chili flakes (if using). Toss well to coat evenly.
4. Return the eggplant to the skillet along with the basil leaves. Stir-fry for 1–2 minutes until the basil wilts slightly.
5. Garnish with green onions and serve hot.

The secret here? Charring the eggplant first adds a smoky depth that balances the sweet-salty sauce—no takeout needed!

Tip: For extra texture, top with crispy fried shallots or crushed peanuts.

Thai Eggplant and Minced Pork Stir-Fry

This Thai Eggplant and Minced Pork Stir-Fry is a weeknight hero—packed with bold flavors and ready in under 30 minutes!

• 1 lb ground pork
• 4 Thai eggplants (about 1 lb), quartered
• 3 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or vegetable)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1/4 cup water
• 1/2 cup fresh Thai basil leaves (or Italian basil in a pinch)
• 1 red chili, sliced (optional)

1. Heat 1 tbsp oil in a wok or large skillet over medium-high. Add garlic and stir 30 seconds until fragrant.
2. Add ground pork, breaking it up with a spatula. Cook 5–6 minutes until no pink remains.
3. Toss in Thai eggplants and stir-fry 3 minutes. Pour in 1/4 cup water, cover, and steam 4 minutes until eggplants soften.
4. Uncover, then add 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp fish sauce, and 1 tsp sugar. Stir-fry 2 minutes to coat.
5. Remove from heat, fold in Thai basil and chili (if using), and serve hot over rice.

The magic here? The eggplants soak up the savory-sweet sauce while staying slightly firm—no mush! Tip: For extra depth, char the eggplants in a dry pan for 2 minutes before adding them to the stir-fry.

Thai Eggplant and Tamarind Glazed Fish

This Thai Eggplant and Tamarind Glazed Fish balances sweet, tangy, and savory flavors in a dish that feels restaurant-worthy but comes together in under 30 minutes.

• 1 lb white fish fillets (such as cod or tilapia)
• 2 Thai eggplants, sliced into 1/2-inch rounds
• 2 tbsp vegetable oil, divided
• 3 tbsp tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add Thai eggplants and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In a small bowl, whisk together tamarind paste, honey, soy sauce, ginger, garlic, and red pepper flakes.
3. Pat fish dry and season lightly with salt. Heat remaining 1 tbsp oil in the same skillet. Add fish and cook for 3 minutes per side.
4. Pour tamarind glaze over fish, add eggplants back to the skillet, and simmer for 2 minutes until sauce thickens slightly and fish flakes easily.
5. Garnish with torn basil before serving.

The magic here is the tamarind’s fruity tang cutting through the richness of the fish, while the eggplant soaks up all that glossy sauce. Tip: For extra depth, char the eggplants in a dry pan first—it amps up their smoky sweetness!

Thai Eggplant and Coconut Curry with Shrimp

This fragrant curry balances creamy coconut milk with tender shrimp and silky eggplant—perfect for a quick weeknight dinner with bold Thai flavors.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lb medium shrimp, peeled and deveined
• 2 cups Thai eggplant (or small globe eggplant), quartered
• 1/4 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add onion and cook 3 minutes until soft. Stir in 3 cloves garlic and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 2 tbsp red curry paste and cook 30 seconds, stirring. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer 5 minutes.
3. Add eggplant and cook 6–8 minutes until tender. Stir in shrimp and simmer 3–4 minutes until pink and cooked through.
4. Remove from heat. Fold in 1/4 cup basil and lime juice.

The magic here? The eggplant soaks up the curry’s richness while keeping its delicate texture—no mush! Serve with jasmine rice to soak up every drop.

Tip: For extra depth, toast the curry paste in the oil for 10 seconds before adding other ingredients.

Thai Eggplant and Crispy Tofu Green Curry

This vibrant green curry balances creamy coconut milk with crispy tofu and tender eggplant—a restaurant-worthy dish that comes together in under 30 minutes!

Ingredients:

• 1 (14 oz) block firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1 cup Thai eggplant (or sub small globe eggplant), quartered
• 3 tbsp green curry paste
• 1 (13.5 oz) can coconut milk
• 1 tbsp brown sugar
• 1 tbsp fish sauce (or soy sauce for vegan)
• 1/2 cup Thai basil leaves
• 1 red bell pepper, thinly sliced
• Cooked jasmine rice, for serving

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook 8–10 minutes, flipping occasionally, until golden and crisp. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp oil. Sauté eggplant and bell pepper for 3 minutes until slightly softened.
3. Stir in green curry paste and cook 1 minute until fragrant. Pour in coconut milk, brown sugar, and fish sauce, scraping up any browned bits. Simmer 5 minutes.
4. Return tofu to the skillet and stir in Thai basil. Cook 2 more minutes until basil wilts and eggplant is tender.
5. Serve over rice. The magic here? Crispy tofu soaks up the curry’s spicy-sweet sauce while staying satisfyingly crunchy. Tip: For extra depth, toast the curry paste in dry pan before adding oil.

Thai Eggplant and Lime Leaf Red Curry

This fragrant curry balances creamy coconut milk with bright lime leaves and tender eggplant—a weeknight-friendly dish that tastes like takeout (but better).

Ingredients

• 1 tbsp coconut oil
• 3 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 lb Thai eggplant, quartered (or sub small globe eggplant)
• 6 fresh makrut lime leaves, torn (or 1 tbsp grated lime zest)
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp fish sauce
• 1/2 cup fresh Thai basil leaves
• Steamed jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add 3 tbsp red curry paste and fry 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to dissolve the paste. Add eggplant and 6 torn lime leaves; simmer 12 minutes until eggplant is tender but holds its shape.
3. Stir in 1 tbsp palm sugar and 1 tbsp fish sauce. Taste—adjust with more sugar for sweetness or fish sauce for saltiness.
4. Remove from heat and fold in 1/2 cup Thai basil until just wilted. Serve over rice.

The magic here? Lime leaves infuse the curry with a citrusy perfume that bottled lime juice just can’t match. Tip: Freeze extra lime leaves in a zip-top bag—they’ll keep for months!

Conclusion

With 19 vibrant Thai eggplant recipes, there’s something here for every craving—whether you’re whipping up a quick weeknight meal or hosting a flavorful feast. We hope these dishes inspire your next kitchen adventure! Don’t forget to try a recipe (or three), share your favorites in the comments, and pin this roundup for later. Happy cooking!