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Ed Bagley’s Spicy Thai Basil Eggplant

About the Recipe

I've had a love affair with eggplant over the course of five decades: the Eggplant Parmesan at Dan Tana's Restaurant, the baba ghanoush at Carnival. And now my spicy Thai basil eggplant...Enjoy!


1 lb eggplant

1 ½ Tbsp. Brown Sugar

2 Tbsp. Brown Rice Vinegar

1 Tbsp. Tamari

1 Serrano chile (minced)

3 Tbsp. Toasted Sesame Oil

3 Cloves Garlic (minced)

3 Tbsp. Chopped Basil

2 Tbsp. Sesame Seeds (toasted)


  1. Preheat oven to 425.

  2. Slash the eggplant in several places, so it won’t explode.

  3. Bake for 30 minutes – Let cool for 15 minutes – Discard skin-

  4. Chop up

  5. While Eggplant is cooking / cooling, make the sauce.

  6. Mix vinegar, sugar, soy & chiles together.

  7. Heat wok over high heat and add oil.

  8. When oil is hot, add garlic, cook for 30 seconds.

  9. Add eggplant, cook for 2 minutes.

  10. Add sauce, cook for 1 minute.

  11. Remove from heat, add basil, top with sesame.

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