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Claypot Eggplant with Basil

Claypot Eggplant with Basil Recipe

This is a homely recipe for Chinese-style eggplants (brinjal or aubergine) cooked and served in a claypot. If you don’t have a claypot, cook the dish in a regular wok and dished it out on serving plate.


  • 200 grams eggplants cut to 5 cm sections, then cut to smaller “logs”
  • 1 tbsp cooking oil
  • 3 garlic cloves minced
  • 1 finger-length chilli or 2 chilli padi de-seeded & sliced thinly
  • 1 tbsp chilli soy bean paste (spicy “taucheo”/辣豆漿)
  • cornstarch slurry dissolve 1 tsp corn starch in 1 tbsp water
  • 15 grams fresh sweet basil leaves
  • fried shallots to garnish
  • chopped spring onions/coriander or fresh basil leaves to garnish

(A) Sauce

  • 1/4 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 3 dashes white pepper powder
  • 50 ml (1/4 cup) water

You Also Need:

  • a claypot for cooking and serving this dish (may also use a wokpan)


  1. Pre-cook the eggplants using either the microwave, boiling or steaming method. View this tutorial for the instructions. Set aside.
  2. Cook the aromatics and make the sauce. Heat oil in claypot (or a regular wokpan). Add garlic and chilli; stir fry until the garlic starts to turn colour. Add soybean paste and stir fry briskly until aromatic. Add sauce ingredients (A) and bring to a boil. Thicken the sauce with cornstarch slurry.
  3. Cook the eggplants and serve. Add cooked eggplants, coating them thoroughly in the sauce with a spatula. Cover claypot with lid and simmer down for about 2 minutes, or until the sauce is reduced to liking. Stir in the basil leaves while the contents are still hot. Serve with steamed rice.
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2 comments on “Claypot Eggplant with Basil”

  1. Looks really appetizing and I bet the sauce would be great for tofu or chicken too.

  2. 精益求精 in taking the extra step to pre-cook the eggplant – making the final dish (eggplant) not only taste great, but look good :D

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