Thai eggplants are genuinely fun to cook with. They’re smaller and firmer than the usual kind, and they hold up in a hot wok without going to mush. This stir-fry gets fish sauce, black vinegar, palm sugar, and sambal into the pan together, and the result is sharp, a little smoky, a little sweet. Cherry tomatoes go in near the end so they blister but keep some bite. Thai purple basil finishes it. Fast to make, loud with flavor.
How to Make Thai Eggplants with Cherry Tomatoes
High heat, no shortcuts
The wok needs to be genuinely hot before anything goes in. Medium heat will steam the eggplants instead of searing them, and you’ll lose the caramelization that makes this dish worth making. Let the oil shimmer before adding the garlic.
Fish sauce and black vinegar
Black vinegar has a mellow, slightly smoky depth that regular rice vinegar can’t replicate here. Find it at any Asian grocery. Fish sauce goes in early to toss with the eggplant, which seasons them from the start rather than just coating them at the end. 
Basil last
Thai purple basil wilts in seconds. Add it off the heat and fold it through just before serving. It should stay vivid and fragrant, not turn dark and limp.
Thai Eggplants with Cherry Tomatoes
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Sweet and savory stir-fry of Thai eggplants and cherry tomatoes, bursting with fresh Thai basil. A quick and vibrant side dish.
Ingredients
- 12 Thai eggplants (small, round)
- 2 tbsp Fish sauce
- 2 Asian shallots (finely chopped)
- 1 tbsp (15 ml) Ginger (finely sliced)
- 2 cloves Garlic (chopped)
- 1 tbsp (15 ml) Sambal olek (red chilli paste)
- 10-15 Cherry tomatoes
- 2 tbsp (30 ml) Black vinegar
- 2 tbsp (30 ml) Palm sugar (or use brown sugar)
- 18-20 Thai purple basil leaves
- 2 tbsp (30 ml) Sesame - peanut oil
Instructions
- Wash and chop off the stalk of the eggplants and cut them in half.
- Toss the eggplants in 1 teaspoon of fish sauce and set aside.
- Heat oil in a wok over high heat. Add garlic, sliced ginger, and chopped shallots; fry until brownish.
- Add the eggplants and stir-fry over high heat until they change color.
- Lower the heat. Add sambal oelek or chili paste and stir. Add vinegar and palm sugar; continue frying until the eggplants are charred, wilted, and tender.
- Add the cherry tomatoes and toss well. Check the seasonings, add the remaining fish sauce, and cook for two to three minutes.
- Lower the heat, cover, and simmer for 5 more minutes until the eggplants are tender but not mushy.
- Stir in the basil leaves and serve hot with moong noodles.
Notes
- For a smokier flavor, char the eggplants over an open flame before stir-frying.
- If Thai eggplants are unavailable, substitute Japanese eggplants, but reduce cooking time as they are less dense.
- Store leftover stir-fry in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Where can I find Thai eggplants?
Asian grocery stores carry them regularly. If you cannot find them, Japanese eggplants cut into thick rounds are the closest substitute in texture and size.
What is black vinegar, and can I substitute it?
Black vinegar is a Chinese vinegar made from rice or grains with a malty, slightly sweet flavor. Rice vinegar mixed with a small amount of balsamic vinegar is a reasonable stand-in.
Can I make this dish less spicy?
Reduce or omit the sambal oelek. The palm sugar and black vinegar will still provide plenty of flavor even without the heat.
Hello,what are moong noodles?