Hot and Spicy Eggplant is my version of a classic, irresistible Thai dish, bursting with flavor and very easy to make. The green chiles add an interesting, very complementary flavor.
Here’s one of my all-time favorite recipes. I looove the eggplant in my favorite Thai restaurant, and this is just as good. Plus, it’s easy to make, infallible, and just irresistible. The first time I made this, I the whole thing myself, all in one sitting. It was my entire dinner. I like to sauté this in my wok and just serve it over rice. For variation, you can add small strips of chicken or beef.
I hope you love this as much as I do!
Hot and Spicy Eggplant
Prep time
Cook time
Total time
Author: Anita
Serves: 4 servings
Ingredients
- 2 tbsp vegetable oil
- 1 large eggplant, cut into 1 inch cubes
- 1 tbsp vegetable oil
- 2 cups sliced onion
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp chili garlic sauce
- 1½ tbsp oyster sauce.
- 1 tsp sugar
- ½ cup hot diced green chile
- pepper to taste
Instructions
- Heat 2 tbsp oil in a large wok or skillet until nearly smoking. Stir in and cook the eggplant cubes until soft, about 5 minutes. dump the eggplant in a bowl and set aside.
- Heat a tbsp of additional oil in the wok over medium-high heat, and sauté the onions just until they start to soften, no more than a minut. Stir in the garlic and cook another 30 seconds. Blend in soy sauce, chili garlic sauce, oyster sauce, water, sugar, green chile, and pepper.
- Mix the eggplant in with the onion and sauce, lower the heat and cover, then simmer until eggplant is tender and liquid reduced, 5 minutes or so.
- Serve over rice and enjoy!
Notes
Commentary:
Here's one of my all-time favorite recipes. I looove the eggplant in my favorite Thai restaurant, and this is just as good. Plus, it's easy to make, infallible, and just irresistible. The first time I made this, I the whole thing myself, all in one sitting. It was my entire dinner. I like to sauté this in my wok and just serve it over rice. For variation, you can add small strips of chicken or beef.
I hope you love this as much as I do!
Here's one of my all-time favorite recipes. I looove the eggplant in my favorite Thai restaurant, and this is just as good. Plus, it's easy to make, infallible, and just irresistible. The first time I made this, I the whole thing myself, all in one sitting. It was my entire dinner. I like to sauté this in my wok and just serve it over rice. For variation, you can add small strips of chicken or beef.
I hope you love this as much as I do!
Leave a Reply