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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

211.7 calories; 5 g protein; 29.9 g carbohydrates; 0 mg cholesterol; 444.5 mg sodium. Full Nutrition

Reviews (174)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2010
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. Read More
(144)

Most helpful critical review

Rating: 2 stars
09/14/2010
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. Read More
(6)
237 Ratings
  • 5 star values: 161
  • 4 star values: 57
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/04/2010
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. Read More
(144)
Rating: 5 stars
09/17/2010
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 ^_^ Read More
(55)
Rating: 5 stars
01/12/2011
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. Read More
(47)
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Rating: 5 stars
04/18/2011
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! Read More
(26)
Rating: 5 stars
01/28/2012
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. Read More
(25)
Rating: 5 stars
07/07/2011
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! :) Read More
(20)
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Rating: 4 stars
08/18/2010
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. Read More
(19)
Rating: 4 stars
06/23/2011
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 the sauce as other reviews did and it's a great flavor blend. I suggest cooking everything together for much longer almost 15 minutes so the eggplant gets really creamy and absorbs all the sauce. Great easy fast recipe! Oh- i also added oyster mushrooms - great addition! Read More
(15)
Rating: 5 stars
08/23/2010
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. Read More
(12)
Rating: 2 stars
09/14/2010
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. Read More
(6)