Spicy Eggplant Stirfry

    (197)
    35 minutes

    Asian eggplants are so good stir fried in this delicious spicy sauce of garlic, soy and chilli! Serve over rice.


    120 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 4 Asian eggplants, cut into cubes
    • 2 tablespoons vegetable oil
    • 2 onions, thinly sliced
    • 1 tablespoon minced garlic
    • 2 tablespoons soy sauce
    • 2 tablespoons water
    • 1 1/2 tablespoons oyster sauce
    • 1 tablespoon chilli garlic sauce
    • 1 teaspoon white sugar
    • ground black pepper to taste
    • 1/2 teaspoon Asian (toasted) sesame oil

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat 2 tablespoons of oil in a large frypan or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
    2. Heat 2 more tablespoons of oil in the frypan over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chilli garlic sauce, sugar and black pepper, and stir to form a smooth sauce. Return the eggplant to the frypan, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

    Tip

    Adding a small amount of chicken or pork can be done if you need the extra protein, but definitely is not necessary for the taste. Reduce chilli paste a bit if you find the dish too spicy for your taste.

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    Reviews and Ratings
    Global Ratings:
    (197)

    Reviews in English (149)

    by
    119

    Really good recipe. I used rice wine instead of water, brown sugar instead of white, and I added about a teaspoon of grated fresh ginger. Instead of adding the garlic and sesame oil at later stages in the recipe, I mixed both with the sauce. I diced the onion instead of slicing so everything would be the same shape. I used Lee Kum Kee Garlic Chili Sauce. It's really chunky and more of a paste than a sauce. I don't find it that spicy so I added red pepper flakes to the sauce to boost up the heat. I stir fried the eggplant in two batches using a 14" carbon steel wok, and added about 6 fresh basil leaves to the last batch. I returned the eggplant and onion back to the wok and then stirred in the sauce and let it cook for a minute or so. I kept stirring as it cooked to keep it from burning. I will make this again as it is a tasty and quick recipe for eggplant.  -  31 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    50

    When I originally posted this recepie it called for Thai chili garlic paste (or chili bean sauce) depending on what you can find. In China I use spicey black bean sauce, and in the U.S. the Thai paste. Depends on what I have availiable. I'm not sure why it would ever be too liquid, as I more often have to add extra water rather than thicken it. I love this recepie and it is a staple in our household. Fast easy & healthy. Just the way I like them ^_^  -  17 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    38

    I loved this recipe!! I actually didn't have sesame oil but I could see how it would just add more to the flavors. I also substituted Worcestershire sauce for the oyster sauce. The flavors were just right with the chili sauce, not too spicy, just the right kick. Thanks for sharing this recipe I will definitely be making this one again.  -  11 Jan 2011  (Review from Allrecipes USA and Canada)

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