Spicy Eggplant

Spicy Eggplant

98
venymae 4

"Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice."

Ingredients

35 m {{adjustedServings}} servings 212 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat 2 tablespoons of oil in a large skillet 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 skillet 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, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, 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.

Footnotes

  • Cook's Note
  • 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 chili paste a bit if you find the dish too spicy for your taste.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

98
  1. 130 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 s...

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 Tha...

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 wer...