This Asian-style garlicky and spicy eggplant stir-fry is inspired by a favorite Chinese restaurant dish, at least, the kind that’s on North American menus. Sometimes called eggplant with garlic sauce, it’s an easy recipe to re-create at home.
An eggplant lover’s delight, this is a dish that you can spice this up to your liking. It doesn’t have to be fiery (unless you like it that way!) to taste great. I always like to err on the side of caution, since you can always pass around extra for everyone to season to their personal heat tolerance.
To make it spicy
My preference is for sriracha, since it blends so well with other flavors. However, you can also use dry seasonings like dried hot red pepper flakes, cayenne pepper, or gochugaru (Korean chili flakes).
What to serve with spicy eggplant stir-fry
You’ll need some protein for the plate, so slice up a package of baked tofu. No extra work required! As suggested in the recipe, serve the eggplant dish over hot cooked rice or noodles.
If you want to add something cool and crunchy to the meal, a simple slaw works nicely. Two choices are Sesame-Ginger Red Cabbage and Carrot Slaw or Fruity Red Cabbage Slaw.
- Make sure to explore more colorful & tasty stir-fries.
- Here are lots more delectable global vegan eggplant recipes.
Asian-Style Garlicky and Spicy Eggplant
This Asian-style garlicky and spicy eggplant stir-fry is inspired by a favorite Chinese restaurant dish.
- 2 medium eggplants, about 1 1/2 pounds total
- 1 tablespoon neutral vegetable oil
- 1 medium onion, finely
- 4 to 5 cloves garlic, minced
- ¼ cup dry red wine or sherry, optional
- ¼ cup water (or use ½ cup if not using wine), plus more as needed
- 1/3 cup hoisin sauce
- 2 teaspoons grated fresh or squeeze-bottle ginger, or to taste
- 2 large celery stalks, finely diced
- 1 tablespoon soy sauce, or to taste
- 2 teaspoons dark sesame oil, optional
- 2 teaspoons sriracha or other hot seasoning, or to taste (see Note)
- Hot cooked rice or noodles
Garnishes (use any or all)
- 2 to 3 scallions, thinly sliced
- A few sprigs’ worth of cilantro leaves
- Roasted peanuts
- Cut the eggplants crosswise into 1/2-inch-thick slices, then dice each slice. Set aside.
- Heat the oil in a stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the eggplant to the pan, followed by the optional wine, water, hoisin sauce, and ginger. Stir well, then cover and cook over medium heat for 5 minutes, or until the eggplant has softened. Lift the lid once or twice during that time to stir.
- Add the celery, soy sauce, and sriracha. Raise the heat to medium-high. Stir-fry until the liquid has been reduced and the eggplant is tender (but not mushy) and nicely glazed.
- Serve at once over hot cooked rice or noodles, using any or all of the garnishes suggested. Pass around extra hot seasoning for anyone who’d like a spicier dish.
My preference is for sriracha, since it blends so well with other flavors.
However, you can also use dry seasonings like dried hot red pepper flakes, cayenne pepper, or gochugaru (Korean chili flakes).
If you like dishes that highlight eggplant, you may also enjoy …
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