Sautéed Burmese Eggplant with Garlic and Chili Oil

By AislePrompt Editorial · ·

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 drafted and published.

Tender Burmese eggplant sautéed in fragrant garlic chili oil, a perfect spicy vegetable side inspired by traditional flavors. This Asian-inspired vegetarian recipe (gluten free), ready in about 25 minutes, pairs vegetable oil, garlic cloves, thinly sliced, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 4 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 6 thinly sliced garlic cloves and 1 tsp dried red chili flakes, sautéing for 1-2 minutes until fragrant and garlic edges are golden but not burnt.
  3. Step 3: Increase heat to medium-high and add 12 quartered Burmese eggplants (about 1 pound), stirring to coat with the garlic chili oil.
  4. Step 4: Cook for 6-8 minutes, stirring occasionally until the eggplants are tender and slightly browned.
  5. Step 5: Season with 1 tbsp fish sauce, 1 tbsp light soy sauce, and 1 tsp palm sugar, stirring well to combine. Cook an additional 2 minutes until the sauce thickens slightly and coats the eggplants.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped green onions and 1 tbsp fresh lime juice for brightness.
  7. Step 7: Serve warm as a spicy vegetable side with steamed rice or as part of a larger Burmese-inspired meal.

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