Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 25 minutes pairs vegetable oil, minced garlic cloves, thinly sliced red chili 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Eggplant with Garlic and Chili in Vietnamese Style vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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