← Back to recipes
Eggplant with Spicy Garlic Sauce

Eggplant with Spicy Garlic Sauce

Eggplant with spicy garlic sauce is a quick stir-fry, perfect with steamed rice and grilled fish or meat. Vegetarian-friendly and ready in just 30 minutes!

⏱ Prep: 0 min ⏱ Cook: 2 min

Ingredients

  • 0 canola oil
  • 4 medium Asian eggplants, stems removed and cut into 1-inch pieces
  • 3 tbsp chili garlic sauce
  • 3 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • 1 tsp brown sugar
  • 1 thumb-size ginger, peeled and minced
  • 2 g onions, chopped

Instructions

  1. Set a large pan on medium heat, heat about 2 tablespoons of oil.

  2. Add eggplant in a single layer and cook, flipping as needed, until it gets lightly browned. Use a slotted spoon, remove from the pan and drain on paper towels.

  3. Mix chili garlic sauce, soy sauce, balsamic vinegar, water, and brown sugar. Whisk together until blended.

  4. In the pan on medium heat, add and heat another 1 tablespoon of oil as needed.

  5. Add ginger and cook, stirring them around, until fragrant.

  6. Add eggplants and green onions and cook for about 30 seconds, stirring them around.

  7. Add chili garlic sauce mixture and Bring it to a boil. Keep cooking for about 2 to 3 minutes or until the sauce is reduced.

  8. Add salt to taste. Serve it while it's hot.

  9. To prevent discoloration, immediately plunge eggplant after cutting in a bowl of cold water with a few drops of lemon juice.

  10. Eggplant absorbs plenty of oil; you may need to add more oil, a tablespoon at a time, during the brief pan-frying.