Spicy Eggplant59 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.” - by venymae
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 212 cal
- 10.3 g
- 29.9 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"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 ..." See morein 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."
"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 past..." See moree. 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 ^_^"
"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..." See more 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."
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