Recipe courtesy of Katie Chin

Stir-Fried Asian Eggplant

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 to 4 servings
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4 Asian eggplants

2 teaspoons salt

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon sesame oil

2 tablespoons vegetable oil

2 teaspoons minced garlic

2 hot red chile peppers, seeded and thinly sliced


  1. Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
  2. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
  3. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

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