Thai Eggplant and Mushrooms with Basil

Whew! It has been a busy few months with adjusting to a new position and moving. I’m finally starting to get back in the swing of things AND I’ve been cooking a lot more now that I have my kitchen back.  I thought I would share this recipe for Thai eggplant and mushrooms with basil. After a little bit of trial and error, I think I’ve come up with the perfect recipe. The trick to this dish is a hot wok or large pan and to make sure not to overcook your veggies. All they need is a couple minutes. The most time consuming thing should really be prepping your ingredients. The rest comes together pretty quickly.

Thai Eggplant and Mushrooms with Basil

  • 2 Large Chinese eggplants, chopped into 1 inch pieces
  • 2 Oyster mushrooms, chopped into bit sized pieces
  • ½ Green bell pepper, thinly sliced
  • ½ Red bell pepper, thinly sliced
  • ½ Medium onion, chopped into large pieces
  • 2-3 Thai chiles, finely diced
  • 3 Garlic cloves, finely diced
  • Large handful of Thai basil, roughly chopped
  • 4 Tbsp vegetable oil
  • Thai basil, cilantro and scallion, for garnish

Basil Sauce


  1. In a small bowl mix fish sauce, soy sauce/tamari, water and brown sugar; set aside.

  2. On medium-high heat, add 2 tbsp oil to wok or large pan. Add eggplant and fry for 2 minutes or until they begin to brown and turn soft. Remove from wok/pan.

  3. Add oyster mushrooms and fry for 3 minutes until they brown and turn soft.  Remove.

  4. Add another tbsp oil to wok/pan. Add onions, and fry for 3-4 minutes, until translucent. Remove..

  5. Heat remaining tbsp of oil. Add garlic and chiles; fry about 30 seconds.

  6. Add sliced peppers and onions; fry for 30 seconds.

  7. Add eggplant and oyster mushrooms back to the wok/pan and combine.

  8. Add sauce, stirring for 3 minutes. Add Thai basil and stir.

  9. Garnish with more Thai basil, cilantro and scallion. Serve with rice.



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