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Spicy Thai Eggplant Stir Fry

Spicy Thai Eggplant Stir Fry! Spice up your midweek meals with this simple dish made even quicker by using a Trader Joe’s freezer item! Turn one little package into a hearty meal by adding just a few extra ingredients.
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Main Course
Cuisine: Thai
Servings: 2 servings
Author: The Kitchen Prep


  • 1 package Trader Joe's Spicy Thai Eggplant with Thai Basil
  • 2 tablespoons water
  • 4 ounces brown rice spaghetti* or rice noodles
  • 2 cups chopped broccoli
  • 1 medium zucchini chopped
  • 3 tablespoons soy sauce {or tamari or coconut aminos}
  • ¼ cup chopped cashews
  • 3 fresh basil leaves torn


  • In a large skillet over medium high heat, place the frozen eggplant and 2 tablespoons of water. Cover with a lid and allow to simmer until the eggplant has mostly defrosted.
  • Meanwhile, cook spaghetti or rice noodles according to package directions.
  • Add the chopped broccoli, zucchini and soy sauce. Cover and allow to simmer until the vegetables begin to soften, about 3-5 minutes, then remove lid and allow to simmer uncovered until the sauce has reduced a bit, about 2 minutes.
  • Add the cooked spaghetti or rice noodles and toss to fully coat and allow the starches to help thicken the sauce in the pan, 1-2 minutes.
  • Before serving, add chopped cashews and fresh basil. Serve hot.


*This recipe is easy to double for a larger family. Simply add another package of frozen eggplant and increase the amount of spaghetti.