Thai Stir-fried Eggplant with Chopped Pork – Authentic Thai Recipe – ผัดมะเขือยาวหมูสับ

This delicious Thai stir fry makes a wonderful lunch when served with some piping hot steamed rice, or serve it as a main dish with other foods for a complete meal. This recipe combines our beautiful bright green eggplant, the one called Makua Yao, with lean ground pork, sweet basil, mild chilies, and pea eggplants. It is quite simple to make, and you can easily substitute ground beef or chicken if you do not eat pork for an equally satisfying dish.

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Ingredient List for my Stir-fried Eggplant with Chopped Pork:

2 Long Green Eggplant
1/2 – 3/4 pound Ground Pork Loin
1 cup Thai Sweet Basil
2 Thai Long Chili (1 red, 1 green)
1/2 cup Pea Eggplant
2 – 3 large cloves Garlic
1 Tablespoon Oyster Sauce
2 teaspoons Light Soy Sauce
1 teaspoon Sugar
1 Tablespoon Vegetable Oil


1: Fry garlic until fragrant, then add the ground meat. Fry until well browned.

2: Add the sauces and sugar, continue frying until caramelized, then add a small amount of water.

3: Add the eggplant, cover with a lid, and cook for 5 minutes

4: Add the chili and pea eggplants. Continue cooking for another minute. Turn off the heat and toss in the basil. Serve immediately.

For detailed directions and photos, please visit our website page:

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.

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