Eggplant with Spicy Garlic Sauce

talong stir-fry in a white bowl with steamed rice and fried fish on the side

5 from 3 votes

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

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Asian, Chinese

Diet: Vegan

Servings: servings

Calories: 217kcal

Author: Lalaine Manalo

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition