Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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.

Tender eggplant stir-fried with aromatic garlic and spicy chili, finished with a splash of fish sauce for a savory Vietnamese vegetable dish. This Vietnamese-inspired vegetarian recipe, ready in about 25 minutes, pairs eggplant, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 Vietnamese cuisine 150 cal/serving

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Ingredients

2 medium (about 1 lb), cut into 1-inch cubes eggplant
3 tbsp vegetable oil
5 cloves, minced garlic cloves
1, thinly sliced red chili
2 tbsp fish sauce
1 tsp sugar
1/4 cup water
2, chopped scallions
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb cubed eggplant and stir-fry for 5-6 minutes until edges soften and begin to brown.
Step 2: Add 5 minced garlic cloves and 1 thinly sliced red chili to the pan, stirring continuously for 1 minute until fragrant but garlic is not burnt.
Step 3: Pour in 2 tbsp fish sauce, 1 tsp sugar, and 1/4 cup water. Toss to coat eggplant and cook for another 3-4 minutes until sauce thickens and the eggplant is tender.
Step 4: Remove from heat, stir in 2 chopped scallions and 2 tbsp chopped fresh cilantro for brightness. Serve hot as a side or over steamed rice.