Spicy Eggplant

Name: Spicy Eggplant
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 0.5 tsp Black Pepper; 1 tbsp Chili Sauce; 2 whole Diced Onion; 4 whole Eggplant; 1 tbsp Minced Garlic; 1.5 tbsp Oyster Sauce; 2 tbsp Soy Sauce; 1 tsp Sugar; 0.5 tsp Toasted Sesame Oil; 2 tbsp Vegetable Oil; 2 tbsp Water

Side Dish 🥗 Chinese 🇨🇳 Low-Carb Vegetarian 🥦Plant-Based 🌻

Spicy Eggplant features tender cubes of Japanese eggplant seared until golden, then simmered with onions and garlic in a bold, chili-laced soy and oyster sauce. The result is silky, deeply savory bites with a touch of heat and a whisper of sesame aroma. Serve it hot as a weeknight side or a vibrant addition to a family-style meal.

Prep20 mins
Cook15 mins
Serves6
DifficultyEasy

1

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until it is almost smoking.
2

Cook and stir the eggplant cubes until they start to brown, 3 to 5 minutes.
3

Remove the eggplant with a slotted spoon and set it aside.
4

Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they start to soften, about 30 seconds.
5

Stir in the garlic, and cook and stir for an additional 30 seconds.
6

Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir until a smooth sauce forms.
7

Return the eggplant to the skillet, lower the heat, and let the vegetables and sauce simmer until the eggplant is tender and almost all the liquid is absorbed, about 5 minutes.
8

Drizzle sesame oil over the dish, and give one final brief stir to combine.