Spicy Eggplant

Spicy Eggplant

Made  times
venymae 4

"Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice."
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35 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • 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.


  1. 146 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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...

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.

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 'ch...

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.

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 re...

This is a phenomenal way to use eggplant. I used Sriracha because i did not have any Garlic Chili sauce and it add a good amount of spice - also i added ginger and the garlic and sesame oil to ...

Very good! This recipe has a lot of flavor and I like that I could put it together very quickly. I didn't have chili garlic sauce so I substituted with a habanero hot sauce.

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