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Spicy Eggplant

Rated as 4.57 out of 5 Stars

"Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice."
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35 m servings 212 cals
Original recipe yields 6 servings


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  • Prep

  • Cook

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  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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 212 calories; 10.3 g fat; 29.9 g carbohydrates; 5 g protein; 0 mg cholesterol; 445 mg sodium. Full nutrition

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  1. 207 Ratings

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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...

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Least positive

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...

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...

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.

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...

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.

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.