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4 from 1 vote

Thai Chili Eggplant

Servings: 2
Author: Jess Smith via Inquiring Chef


  • 3 cups eggplant, cut into 1-inch pieces (skin removed if using large purple eggplant)
  • 1 tablespoon canola oil
  • 2 small shallots
  • 2 small stalks lemongrass (white and light green portion only)
  • 10 mint leaves
  • 6 small makrut lime leaves
  • 2 tablespoons fish sauce
  • ¼ cup fresh squeezed makrut (or regular) lime juice
  • 4-6 tablespoons thai chili sauce (adjust for preferred level of spice)


  • Prepare the sauce. In a small bowl, mix fish sauce and lime juice. Add chili sauce (adjusting for spice) and mix to combine.
  • Thinly slice shallots, lemongrass, mint and lime leaves. Chop lime leaves a second time to insure that pieces are very small (if the pieces of lime leaves are too large, they will be tough and stringy in the finished product). Add all of the above to the chili sauce mixture and stir until combined. Set aside.
  • Heat oil in a large wok at medium-high heat. Add eggplants, tossing once or twice to coat in oil. Cook at medium-high until tender and cooked all the way through. Remove from heat.
  • Add sauce to eggplants, stirring until fully coated.
  • Serve warm over rice or noodles.