Go Back
thai basil eggplant spread


Cheryl Wixson
Any fragrant basil or aromatic, fresh herb is a good match for this sweet & spicy spread Adapted from a recipe by Deborah Madison


  • 1 pound eggplant any variety
  • Olive oil to cover
  • 1 tablespoons ┬Żbrown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2-3 hot peppers finely chopped (jalapenos yield a milder spread)
  • 3 tablespoons sesame oil or peanut oil
  • 3 garlic cloves finely chopped
  • 3 tablespoons finely minced Thai basil
  • Sea salt and fresh pepper
  • Fresh basil leaves for garnish
  • Crackers, veggie slices, croutons for serving


  • To roast the eggplant, preheat the oven to 425 degrees. Wash the eggplant, coat with oil and season with salt and pepper. Pierce the flesh several times with a fork. Roast until the skin collapses and middle is soft. Let cool.
  • Then peel off and discard the skin and save the flesh.
  • In a small bowl, mix together the brown sugar, rice wine vinegar, soy sauce and chopped hot peppers. Set aside.
  • Heat a wok or fry pan over high heat and heat the oil. Add the garlic and stir-fry for 30 seconds.
  • Add the eggplant and stir-fry for another 2 minutes.
  • Stir in the sauce, cook for another minute or so. Remove from heat. Stir in the chopped basil. Taste and if necessary, add some salt and pepper.
  • To serve: Mound the eggplant in a bowl. Garnish the top with fresh herbs. Serve chilled or at room temperature with veggie slices, crackers, pita wedges, chips or croutons.


Makes about 2 cups
Nutritional analysis per tablespoon spread: 20 calories, less than 1 gram protein, 1 gram carbohydrates, 2 grams fat, 75 mg. sodium, less than 1 gram fiber.