Crisp-Fried Eggplant with Coconut and Tamarind Stir-Fry

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden eggplant wedges stir-fried with creamy coconut milk and tangy tamarind for a vibrant side dish that balances crispness and richness. This Asian recipe (vegetarian), ready in about 35 minutes, pairs eggplant, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Sri Lankan cuisine 220 cal/serving

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Ingredients

2 medium (about 1.5 lbs) eggplant
1/4 cup coconut milk
1 tsp tamarind paste
1, finely sliced green chili
2, thinly sliced shallot
2 tbsp vegetable oil
1/4 tsp salt

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Instructions

Step 1: Cut eggplants into 1/2-inch thick wedges and toss with 1/4 tsp salt; let sit for 10 minutes to draw out moisture, then pat dry thoroughly.
Step 2: Heat vegetable oil in a large skillet over medium-high heat; add eggplant wedges in a single layer and fry for 4-5 minutes per side until golden brown and crisp, then transfer to a plate.
Step 3: Add shallots and green chili to the skillet; stir-fry for 1 minute until fragrant, then stir in coconut milk and tamarind paste until simmering and slightly thickened.
Step 4: Return eggplant to the skillet, toss to coat evenly, and cook for 2 more minutes until heated through and sauce clings to the eggplant.