Spicy Eggplant Stir-Fry

[migration] empty title 303 Author: Canadian Living Credits: [migration] empty title 303

  • Portion size 6 servings


  • 5 Asian eggplants (about 2 lbs/1 kg total)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 6 cloves garlic minced
  • 1 small onion sliced
Eggplant Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 1 tablespoon dry white vermouth
  • 1 tablespoon rice vinegar
  • 1 teaspoon Asian chili paste
  • 2 green onions thinly sliced
  • 1/2 sweet yellow pepper diced
  • 1/2 red pepper diced


Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2.5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with salt; let stand for 1 hour. Pat dry.

In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes.

Eggplant Sauce:
Meanwhile, in bowl, whisk together soy sauce, sesame oil, rice wine, rice vinegar and chili paste; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and yellow pepper.

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Spicy Eggplant Stir-Fry