Eggplant with Spicy Garlic Sauce
This simple Eggplant with spicy garlic sauce stir fry is ready in minutes. Packed with bold flavor, serve with rice alongside chicken or fish for a delicious meal.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Asian, Chinese
Diet: Vegan
Servings: 4 servings
Calories: 217kcal
- canola oil
- 4 medium Asian eggplants, stems removed and cut into 1-inch pieces
- 3 tablespoons chili garlic sauce
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1 thumb-size ginger, peeled and minced
- 2 green onions, chopped
In a wide pan over medium heat, heat about 2 tablespoons of oil.
Add eggplant in a single layer and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.
In a bowl, combine chili garlic sauce, soy sauce, balsamic vinegar, water, and brown sugar. Whisk together until blended.
In the pan over medium heat, add and heat another 1 tablespoon of oil as needed.
Add ginger and cook, stirring regularly, until fragrant.
Add eggplants and green onions and cook for about 30 seconds, stirring regularly.
Add chili garlic sauce mixture and bring to a boil. Continue to cook for about 2 to 3 minutes or until the sauce is reduced.
Season with salt to taste. Serve hot.
- To prevent discoloration, immediately plunge eggplant after cutting in a bowl of cold water with a few drops of lemon juice.
- Eggplant absorbs plenty of oil; you may need to add more oil, a tablespoon at a time, during the brief pan-frying.
Calories: 217kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1389mg | Potassium: 580mg | Fiber: 8g | Sugar: 13g | Vitamin A: 112IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg