Recipe by venymae
"Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Japanese eggplants, cut into 1-inch cubes
onions, thinly sliced
1 1/2 tablespoons
chili garlic sauce
ground black pepper to taste
Asian (toasted) sesame oil
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.
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.
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 ^_^
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.
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!
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.
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 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! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make mini lamb balls in a spicy tomato and eggplant sauce.
See a quick-and-easy way to make perfect fried eggplant.
See how to make a healthier version of orange beef.