Stir-Fried Eggplant with Garlic and Chili Oil

By AislePrompt Editorial · ·

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.

A spicy and savory stir-fry featuring tender eggplant tossed in fragrant garlic and chili oil, perfect for a quick vegetable side dish. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), ready in about 30 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 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium eggplants into 1-inch cubes and soak in cold water for 10 minutes to reduce bitterness, then drain thoroughly.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add the 4 minced garlic cloves and 1 tsp dried red chili flakes, stir-fry for 30 seconds until fragrant but not burnt.
  3. Step 3: Add the drained eggplant cubes to the wok, stir-fry for 5 minutes until they begin to soften and absorb the oil, stirring frequently.
  4. Step 4: Pour in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/4 cup water. Stir well and cover the wok with a lid, cooking for 6 minutes on medium heat until the eggplant is tender and the sauce thickens.
  5. Step 5: Remove the lid, increase heat to high and stir-fry for 1-2 minutes until the sauce coats the eggplant and evaporates slightly.
  6. Step 6: Turn off heat, drizzle 1 tsp sesame oil over the dish and sprinkle 2 sliced green onions on top before serving.

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