Stir-Fried Asian Eggplant with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender Asian eggplants stir-fried with fragrant garlic and spicy chili for a flavorful vegetarian side dish. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), ready in about 27 minutes, pairs Asian eggplants, garlic cloves, red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, 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.

Ingredients

• 2 medium (about 400g) Asian eggplants
• 4, minced garlic cloves
• 1 small, finely sliced red chili
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp sugar
• 2, sliced diagonally spring onions
• 3 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cut 2 medium Asian eggplants into 1-inch chunks and soak in cold water for 10 minutes to remove bitterness, then drain well.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 small finely sliced red chili; stir-fry for 30 seconds until fragrant but not browned.
3. Step 3: Add the drained eggplant pieces; stir-fry for 5 minutes until they start to soften and edges become lightly golden.
4. Step 4: Pour in 2 tbsp soy sauce, 1 tsp sugar, and 3 tbsp water; cover and cook for 4 minutes on medium heat until eggplant is tender and sauce slightly thickens.
5. Step 5: Remove lid, drizzle 1 tsp sesame oil, and add 2 sliced spring onions; toss for 1 minute and serve hot.