spicy asian eggplant recipe

Written BySheba G Updated On
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The Best spicy asian eggplant recipe

I’m so excited to share this recipe with you all, it’s one of my family’s absolute favorites. I first discovered this Spicy Asian Eggplant recipe on a trip to China, where it’s a staple dish in many households.

The combination of flavors and textures is just incredible – the crunch of the eggplant, the spiciness of the chili peppers, and the savory flavor of the soy sauce all come together to create a truly unforgettable taste experience. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of that sweet and spicy flavor.

As for me, I love how versatile this dish is – it’s perfect for a quick weeknight dinner, a special occasion, or even a potluck at church. Plus, it’s packed with nutrients and antioxidants from the eggplant and chili peppers, making it a guilt-free choice for our family meals.

Spicy Asian Eggplant Stir Fry

4.6 from 1835 votes

This Spicy Asian Eggplant Stir Fry is a flavorful and healthy dish featuring tender eggplant in a spicy, savory sauce. It’s perfect for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggplant

2 large eggplants
1 tsp salt
2 tbsp vegetable oil

For the Sauce

2 tbsp soy sauce
1 tbsp Sriracha
1 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
2 cloves garlic
1 tbsp grated ginger
1 green onion
1 tsp cornstarch
1 tbsp water

For Garnish

1 tbsp sesame seeds
1 green onion

👨‍🍳Directions

1Cut the eggplants into 1-inch rounds.
2Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
3After 10 minutes, rinse the eggplant rounds and pat them dry with a paper towel.
4Heat the vegetable oil in a large skillet over medium heat.
5Add the eggplant rounds and cook until they are golden brown, about 5-7 minutes on each side.
6Remove from heat and set aside.
7In a small bowl, mix together soy sauce, Sriracha, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and chopped green onion.
8In a separate small bowl, mix cornstarch with water to create a slurry.
9Add the slurry to the sauce and stir well.
10In a wok or large skillet over medium-high heat, pour in the sauce mixture.
11Bring to a simmer and let it cook for 2-3 minutes until the sauce has thickened slightly.
12Add the cooked eggplant rounds to the wok, stirring gently to coat them evenly with the sauce.
13Cook for an additional 3-5 minutes until the eggplant is heated through and the sauce has thickened.
14Transfer the spicy Asian eggplant stir fry to a serving dish.
15Garnish with sesame seeds and chopped green onions.
16Serve hot with steamed rice or noodles.

🔧Equipment

Cutting board
Knife
Bowl
Wok or large skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 8g🍬Sugars: 15g🥩Protein: 6g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of Sriracha. For a smoky flavor, you can grill the eggplant instead of pan-frying.

Watch Video Of How Spicy Asian Eggplant Stir Fry Works

This Spicy Asian Eggplant recipe is always a hit at our family gatherings and potlucks.

It’s easy to make ahead of time and reheat as needed, making it perfect for busy weeknights or special occasions alike.

The leftovers keep well in an airtight container in the fridge for up to 3 days – simply reheat it in the microwave or on the stovetop until steaming hot.

❓ Frequently Asked Questions About Spicy Asian Eggplant Stir Fry

Q: What type of eggplant is best for this recipe?

This recipe works well with both Japanese and Chinese eggplants. If you can find them, use the smaller Japanese ones for a more tender texture.

Q: Can I substitute other types of peppers for the Szechuan peppercorns?

While you can use other types of peppers, Szechuan peppercorns are essential to the authentic flavor of this dish. If you can’t find them, try using Korean chili flakes (gochugaru) or Thai bird’s eye chilies as substitutes.

Q: How do I store leftover Spicy Asian Eggplant?

Store leftover eggplant in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until steaming hot.

Q: Can I make this recipe vegetarian by substituting animal broth?

Avoid using vegetable broth that contains animal products; instead, opt for a clear broth made from mushroom stock or dashi.

Q: Why do I need to cook down the eggplant before adding spices?

Cooking down the eggplant helps break down its cell walls and absorb flavors better.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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