Chilli Eggplant Stir Fry

Chilli Eggplant Stir Fry


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If you are looking for a different way to cook eggplants this is a nice variation, I love the heat of it but you can tweak the chilli bean paste and fresh green chillies to your taste.


Serves: 2 

  • 7 tablespoons cooking oil, divided
  • 500g eggplant, peeled and cut into 4x1x1cm slices
  • salt, to taste
  • 1 tablespoon chilli bean paste
  • 2 garlic shoots, cut into 4cm lengths
  • 50g soaked and cleaned dried cloud ear mushrooms
  • 3 green chillies, seeded and julienned
  • 1 tablespoon soy sauce
  • 1 tablespoon cornflour, dissolved in 1 tablespoon water
  • 1 tablespoon hot chilli oil

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat 4 tablespoons oil in a wok over high heat. Stir fry the eggplant for 1 minute. Add the salt and continue to cook until the eggplant becomes wilted. Remove and set aside.
  2. Pour the remaining oil into the wok and heat. Stir fry the chilli bean paste, garlic shoots, cloud ear mushrooms and chillies until fragrant.
  3. Add the aubergine and soy sauce; mix well.
  4. Pour in the cornflour slurry and stir until the sauce has thickened. Drizzle with hot chilli oil and serve.


Garlic shoots can be purchased in speciality markets or online.
Dried cloud ear mushrooms (also known as black wood fungus), chilli bean paste and hot chilli oil can be purchased in Asian speciality shops.

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