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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash and dry the eggplants. Cut them into bite-sized pieces (approximately 1-inch cubes).

Step 2

Mince the garlic cloves and slice the green onions (separate the white and green parts).

Step 3

In a small bowl, prepare the sauce by whisking together soy sauce, rice vinegar, honey, cornstarch, and water. Set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Toss in the green parts of the green onions and fresh cilantro if using. Stir to evenly distribute.

Step 9

Transfer the spicy stir-fried eggplant to a serving dish and garnish with sesame seeds if desired.

Step 10

Serve hot as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(814.7g)

Amount per serving	% Daily Value*
Calories	647.2

Total Fat 42.1g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 2928.8mg	0%
Total Carbohydrate 67.7g	0%
Dietary Fiber 20.2g	0%
Total Sugars 38.9g
Protein 12.8g	0%

Vitamin D 0IU	0%
Calcium 149.2mg	0%
Iron 3.3mg	0%
Potassium 1705.6mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 7.3%

Carbs: 38.6%