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Meal Type


2 tablespoons vegetable oil
1 large Chinese eggplant (or 2 Japanese eggplants)
1 shallot
5 cloves of garlic
1 red chili
fresh basil
1 cup HOUSE OF TSANG® Thai Basil sauce


  1. Heat oil in wok. Chop eggplant into bite-sized pieces and place in heated wok.

  2. Peel garlic, then cut shallots, red chili and basil. Add to wok.

  3. Add HOUSE OF TSANG® Thai Basil sauce and cook until sauce bubbles. Garnish with additional basil and serve over warm rice.