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Stir-fried Lebanese eggplant with salted soy bean paste, chilli and Thai basil

This recipe comes to us from the kitchen of Chaowarat (Arte) Assavakavinvong from Longrain and regular participant at the Neff Market Kitchen Cooking School.

Salted soy bean paste can be found at Asian groceries including Golden Dragon Asian Grocery within the Market.



  • 4 Lebanese eggplants, cut into rounds
  • vegetable oil, for deep frying
  • 4 birds eye chillies
  • 2 cloves garlic
  • 2 red banana chillies, sliced thinly on the diagonal
  • 1 tablespoon salted soy bean paste
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 bunch Thai basil
  • 50 ml water
  • rice, to serve



Deep fry eggplant rounds in the oil. Remove.

Pound the birds eye chilli and garlic then cook in a wok with a little of the deep frying oil.

Add the eggplant and banana chillis. Add salted soy bean paste, soy sauce and sugar. Add some water then Thai basil.

Taste and adjust seasoning if necessary. Serve with jasmine rice.



Notes: This recipe was demonstrated in Arte’s class “Modern Vegan: Thailand to China”,  May 2019. The recipe and image are reproduced with permission from Chaowarat (Arte) Assavakavinvong.

Image is indicative only and does not reflect the exact ingredients in this recipe.

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