Stir-Fried Eggplant with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 eggplant pieces stir-fried with fragrant garlic and spicy chili for a flavorful, quick vegetable dish with a hint of sweetness. This Chinese-inspired dumpling recipe, ready in about 25 minutes, pairs eggplant, garlic, red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 180 cal/serving

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Ingredients

400 g, cut into 1-inch cubes eggplant
4 cloves, minced garlic
1 small, thinly sliced red chili
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
3 tbsp vegetable oil
2 stalks, chopped for garnish green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 400 g eggplant cubes and stir-fry for 5-6 minutes until the pieces soften and edges begin to brown.
Step 2: Add 4 cloves minced garlic and 1 small thinly sliced red chili to the wok, stirring constantly for 30 seconds until fragrant.
Step 3: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar in a small bowl, then pour over the eggplant. Stir-fry for another 2 minutes until the sauce thickens and coats the eggplant evenly.
Step 4: Remove from heat and garnish with 2 chopped green onions before serving hot with steamed rice.