Spicy Eggplant Recipe - Allrecipes.com
Spicy Eggplant Recipe
  • READY IN 35 mins

Spicy Eggplant

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2010

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.

 
Most Helpful Critical Review
Sep 14, 2010

I'm really not sure how to rate this recipe. It wasn't bad but just OK. I did have to thicken the sauce with cornstarch. The taste didn't improve as leftovers and I threw the rest out--no one wanted it again.

 
Sep 17, 2010

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 ^_^

 
Jan 12, 2011

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.

 
Apr 18, 2011

This was my first shot at using eggplant as a main dish other than an eggplant parmesan. This dish was easy, wonderfully flavorful, and filling. My husband says this is a keeper. The only 'changes' I made was using fish sauce instead of oyster sauce and a medium-sized Italian eggplant based on what we had on-hand. This will become a go-to after work dinner or weekend lunch. Thank you!

 
Jan 28, 2012

Made this exactly following the recipe, but added chicken that I had marinated in garlic and soy sauce and pan seared. It was super tasty served over jasmine rice.

 
Aug 18, 2010

I loved this. I find eggplant is best when the texture is almost mushy so I doubled the cooking time and the results were delicious.

 
Jul 07, 2011

Ok, so this recipe actually was supposed to be for Spicy Eggplant however, when I cut into my eggplant it was bad (brown all the way through). So, needless to say I had to make a change. So I replaced the eggplant with firm tofu, and cooked the rest according to directions. I added about 1 teaspoon of grated ginger, and about 8 oz. of edamame to the mix too. I also replaced the chili sauce with chile paste and a squirt of sriracha... turned out delish! :)

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 13.8 g
  • 55%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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