Stir-Fried Asian Eggplant

  • Author: Katie Chin/Food Network
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15


John and I love eggplant and we really love anything Asian.  This recipe came out delicious.  Enjoy!


Recipe Ingredients

  • 4 Asian eggplants
  • 2 tsp. salt
  • 1 Tbsp. oyster sauce
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 2 Tbsp. vegetable oil
  • 2 tsp. minced garlic
  • 2 hot red chile peppers, seeded & 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 and 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. Stir fry for 2 minutes. Add 2 Tbsp. 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.


  • Serving Size: 2

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