Stir-Fried Eggplant with Chili and Garlic

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Eggplant sautéed with garlic and dried chilies for a tender, slightly sweet vegetable dish. This Asian recipe (vegetarian), ready in about 30 minutes, pairs eggplant, dried red chilies, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1.5 lbs eggplant
• 4 dried red chilies
• 4 cloves garlic
• 1 inch ginger
• 2 tbsp soy sauce
• 1/2 tsp sugar
• 2 tbsp cooking oil
• 1/4 cup water
• 2 green onions

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Instructions

1. Step 1: Cut 1.5 lbs eggplant into 1-inch cubes and toss with 1/2 tsp salt; let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: Heat 2 tbsp cooking oil in a wok over medium-high heat. Add 4 dried red chilies and stir for 5 seconds until fragrant, then add 4 minced garlic cloves and 1 inch grated ginger; stir-fry for 1 minute until golden.
3. Step 3: Add eggplant cubes and stir-fry for 5 minutes until edges begin to brown. Add 2 tbsp soy sauce, 1/2 tsp sugar, and 1/4 cup water; stir to combine.
4. Step 4: Cover and cook for 8 minutes until eggplant is tender. Uncover and cook for 2 more minutes to evaporate excess liquid.
5. Step 5: Stir in 2 sliced green onions and cook for 30 seconds until wilted. Serve immediately.