Thai Stir-Fry Eggplant RATINGS: No ratings yet.


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2 tablespoons cooking oil
3 cups eggplant, medium-size, cut into 2-inch rectangles
2 pieces chillies, red, minced
3 cloves garlic
1 cup basil leaves
1 tablespoon cornstarch
3/4 cup water
1 tablespoon soybean paste
1 teaspoon soy sauce
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix


Nutrition Facts
Calories per Serving (kcal) 98
Carbohydrates (g) 14
Proteins (g) 2
Fat (g) 8

Good to Know Nutrition Facts!
Eggplant is a very good source of dietary fiber, Vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and Vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Preparation and Cooking time: 10 minutes


  1. STIR-FRY. In a hot wok, heat cooking oil then stir-fry eggplant until light brown. Add chillies, garlic and sauté
  2. SIMMER. Add slurry, soy sauce, and AJI-GINISA® and let it simmer until sauce thickens.
  3. MIX and SERVE. Add soy bean paste and basil leaves, mix well and serve.

Makes 3-4 servings
Serving size: 2 cups (200g) Eggplant

Cooking Tips

Do not over stir the eggplant, this will prevent it from bruising too much hence a better and firmer texture.

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