Name: Slow Cooker Thai Basil Eggplant
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 4
Cuisine: Thai
Ingredients: 2 lbs (about 900g) Chinese or Japanese eggplants, cut into 1-1½ inch chunks; 4-6 cloves garlic, minced; 2-4 Thai chilies (or bird's eye), sliced (adjust for spice); 1 small onion or 2 shallots, thinly sliced (optional for extra flavor); ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce (or vegan alternative); 1 tablespoon fish sauce (or extra soy for vegan); 1-2 tablespoons brown sugar; ½ cup vegetable broth or water; 1-2 teaspoons cornstarch mixed with 1 tablespoon water (for thickening, optional); 1 large handful (about 1-1½ cups) fresh Thai basil leaves, roughly chopped; 1 teaspoon sesame oil (for finishing); Optional: 1 bell pepper, sliced; lime wedges for serving

This Slow Cooker Thai Basil Eggplant is a cozy, hands-off twist on the classic Thai stir-fry favorite. Tender eggplant soaks up a savory-sweet-spicy sauce infused with garlic, chili, and heaps of fragrant Thai basil, all gently simmered to perfection in your slow cooker—no wok required!

Why You’ll Love This Recipe

As an experienced chef, I adore this dish because it captures the bold, addictive flavors of authentic Thai basil eggplant (pad kra pao ma-kheua) without the constant stovetop stirring or oil-heavy frying. The slow cooker transforms eggplant into melt-in-your-mouth tender pieces while letting the sauce deepen and meld beautifully over hours.

It’s naturally vegan (with easy swaps for fish sauce), packed with veggies, low-effort for busy weeknights, and delivers restaurant-level taste with minimal cleanup. The aroma of fresh Thai basil filling your home is pure magic, and it’s forgiving—perfect for beginners yet impressive enough for guests. Plus, it’s healthier than takeout versions, with customizable heat and plenty of nutrients from the eggplant and herbs.

Yield: 4 servings

Slow Cooker Thai Basil Eggplant

Tender eggplant slow-cooked in spicy, garlicky Thai sauce with fragrant basil—easy, vegan-friendly comfort food!

Prep Time 15 minutes

Cook Time 5 hours

Additional Time 10 minutes

Total Time 5 hours 25 minutes

Ingredients

2 lbs (about 900g) Chinese or Japanese eggplants, cut into 1-1½ inch chunks
4-6 cloves garlic, minced
2-4 Thai chilies (or bird's eye), sliced (adjust for spice)
1 small onion or 2 shallots, thinly sliced (optional for extra flavor)
¼ cup low-sodium soy sauce
2 tablespoons oyster sauce (or vegan alternative)
1 tablespoon fish sauce (or extra soy for vegan)
1-2 tablespoons brown sugar
½ cup vegetable broth or water
1-2 teaspoons cornstarch mixed with 1 tablespoon water (for thickening, optional)
1 large handful (about 1-1½ cups) fresh Thai basil leaves, roughly chopped
1 teaspoon sesame oil (for finishing)
Optional: 1 bell pepper, sliced; lime wedges for serving

Instructions

Start by prepping your eggplant: Cut them into bite-sized chunks, sprinkle lightly with salt, and let sit in a colander for 15-20 minutes—this magic step pulls out any bitterness and keeps the texture perfect. Rinse well and pat dry with a clean towel.
Grab your slow cooker and lightly grease the insert with a bit of oil (or use a liner for easy cleanup—chef's favorite trick!).
Toss in the eggplant chunks, minced garlic, sliced chilies, and onion/shallots if using—give everything a quick mix so the flavors start mingling right away.
In a small bowl, whisk up the sauce: soy sauce, oyster sauce, fish sauce, brown sugar, and broth until the sugar mostly dissolves—smell that umami goodness already?
Pour the sauce all over the eggplant mixture in the slow cooker. Stir gently to coat every piece evenly—now it's ready to work its slow magic!
Cover and cook on low for 4-5 hours (or high for 2-3 hours). Check halfway if possible; give a stir—the eggplant should become super tender and silky.
Near the end (last 10-15 minutes), taste the sauce. If it's too thin, stir in the cornstarch slurry and let it bubble a bit to thicken into glossy perfection.
Turn off the heat, then stir in most of the fresh Thai basil leaves—reserve a few for garnish. The heat will wilt them just enough to release that incredible aroma!
Drizzle with sesame oil for a nutty finish, give one final gentle toss, and let it sit covered for 5 minutes to let flavors settle.
Serve hot over steamed jasmine rice, topped with extra basil, lime squeeze, and maybe more chilies if you're feeling bold—dive in and enjoy every fragrant, spicy bite!

Notes

This dish shines with authentic Thai basil—seek it out at Asian markets for the best flavor.
Spice level builds during cooking, so start conservative with chilies and adjust at the end.
Perfect make-ahead meal; flavors deepen overnight.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 116Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gSodium 1416mgCarbohydrates 23gFiber 6gSugar 8gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Salt the eggplant chunks lightly and let them sit 15-20 minutes before rinsing and patting dry—this draws out bitterness and excess moisture for better texture in the slow cooker.
Use low heat for the full cook time to prevent the eggplant from turning too mushy; high heat works only if you’re short on time (check early).
Add the fresh Thai basil at the very end (stir in during the last 10-15 minutes) to preserve its bright flavor and aroma—cooking it too long dulls it.
Taste and adjust sauce near the end: slow cooking can mellow spices, so a splash more soy or chili might be needed.
For extra depth, sauté garlic, onion, and chili briefly in oil before adding to the slow cooker—it builds flavor without much extra effort.
If your slow cooker runs hot, add a splash more liquid (broth or water) to avoid drying out.

Ingredients Notes

Eggplant is the star—opt for Chinese or Japanese eggplants (long, slender, thin-skinned) as they cook softer and absorb flavors better than globe eggplants, which can be tougher and more bitter. Thai basil is essential for that signature licorice-anise punch; sweet basil works in a pinch but lacks the same intensity.

Soy sauce (low-sodium preferred) and oyster sauce (or vegan mushroom oyster sauce) provide umami and saltiness—dark soy adds rich color if you have it. Fish sauce brings authentic Thai funk and depth (skip or use soy for vegan).

Brown sugar balances heat and salt with subtle caramel notes. Garlic and Thai chilies (or bird’s eye chilies) deliver punch—adjust chilies for spice level. A touch of sesame oil at the end adds nutty aroma. Bell peppers or onions are optional add-ins for color and crunch.

Variations and Substitutions

Make it protein-packed by adding cubed firm tofu (press and add at the start), sliced chicken, shrimp, or ground pork/beef—stir in during the last 30-60 minutes to avoid overcooking. For extra veggies, toss in sliced bell peppers, green beans, or zucchini halfway through. Go fully vegan by swapping fish sauce and oyster sauce for soy sauce + a dash of miso or mushroom powder.

Dial up heat with more chilies or chili paste (like sambal oelek). For milder version, seed chilies or use bell pepper instead. Add coconut milk (½ cup) for a creamier curry-like twist. If Thai basil is unavailable, use a mix of sweet basil and a pinch of fennel seeds or star anise for similar notes. Gluten-free? Use tamari instead of soy sauce.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—the flavors often taste even better the next day as they meld! Reheat gently on the stovetop or microwave with a splash of water to loosen the sauce. Freeze in portions for up to 2 months (thaw overnight in fridge before reheating; texture may soften slightly but still delicious).