Spicy Stir Fried Eggplant Aubergine
Get ready to turn humble eggplant into a bold and flavorful delight with this Spicy Stir-Fried Eggplant (Aubergine) recipe! Perfectly caramelized eggplant cubes are paired with an irresistible sauce made from soy sauce, rice vinegar, and a touch of honey (with a vegan maple syrup option). The dish is infused with the warm heat of garlic and red chili flakes, balanced by fresh green onions and vibrant cilantro for a bright finish. This quick and easy recipe comes together in just 35 minutes, making it the ideal weeknight dinner option. Serve it as a standalone vegetarian main or over fluffy steamed rice for a satisfying meal. Plus, optional sesame seeds add a delightful crunch to this gluten-free, customizable dish. Whether you're an eggplant lover or looking for a new way to enjoy this versatile vegetable, this spicy stir-fry is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Vegetable oil
- 4 large Garlic cloves
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (scallions)
- 2 tablespoons Fresh cilantro (optional)
- 1 teaspoon Sesame seeds (optional)
- 0.5 teaspoon Salt
Instructions
Wash and dry the eggplants. Cut them into bite-sized pieces (approximately 1-inch cubes).
Mince the garlic cloves and slice the green onions (separate the white and green parts).
In a small bowl, prepare the sauce by whisking together soy sauce, rice vinegar, honey, cornstarch, and water. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the eggplant pieces to the skillet and sprinkle with salt. Stir-fry for 6-8 minutes, turning occasionally, until the eggplant is golden and tender. Remove the eggplant from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Reduce heat to medium and add the minced garlic, white parts of the green onions, and red chili flakes. Stir-fry for 30 seconds until fragrant.
Return the cooked eggplant to the skillet and pour the prepared sauce over it. Stir well to combine and allow the sauce to thicken, about 2-3 minutes.
Toss in the green parts of the green onions and fresh cilantro if using. Stir to evenly distribute.
Transfer the spicy stir-fried eggplant to a serving dish and garnish with sesame seeds if desired.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
