Spicy Garlic Soy Eggplant

    (210)
    25 mins

    A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!


    145 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons vegetable oil
    • 4 Chinese eggplants, halved lengthways, then cut into 2cm slices
    • 1 cup (250ml) water
    • 1 tablespoon crushed dried red chilli flakes
    • 3 garlic cloves
    • 1 tablespoon white sugar
    • 1 teaspoon cornflour
    • 2 tablespoons soy sauce
    • 2 tablespoons oyster sauce

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a wok or frypan over high heat. Add the eggplant and stir the eggplant until soft, about 4 minutes.
    2. Stir in the water, dried chilli flakes and garlic. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornflour, soy sauce and oyster sauce together in a bowl until sugar and cornflour have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (210)

    Reviews in English (165)

    by
    219

    Good base recipe for Szechuan-style garlic eggplant. Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion. For more flavor, add extra dash of oyster sauce and a good dash of fish sauce, a little more pepper flakes as well. Goes very well with added thin-sliced pork/chicken/beef. Just toss it in after you get the eggplant stir fryin' for a couple mins (takes less time to cook).  -  18 Jan 2010  (Review from Allrecipes US | Canada)

    by
    113

    Love Love Loved this ~ Pretty much made as written except the following: 3 cloves fresh pressed garlic in lieu of garlic powder, chicken broth in lieu of water and 1/2 TB each of Chinese Garlic Chile Paste & Chinese Chile Paste in lieu of crushed red pepper flakes. I couldn't believe how wonderful this turned out, better than a restaurant, I was very impressed and will make this again and again :-)  -  13 Sep 2010  (Review from Allrecipes US | Canada)

    by
    72

    Delish!!!! I used hoisin sauce instead, since that is what I had on hand. I also reduced the sugar to 1tsp and it was plenty. So healthy and yummy at the same time! Love it!  -  24 Dec 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 7 collections