Chili Garlic Eggplant Stir-Fry
17 mineasy2 servingsveganvegetarianunder-20-min
Ingredients
- Eggplant2 medium, cubedOn hand
- Garlic4 cloves, mincedOn hand
- Scallions2, slicedOn hand
- Rice200 g, cookedOn hand
- Soy sauce2 tbspoptional
- Vinegar1 tbspoptional
- Sugar1 tspoptional
- Chili flakes1 tspoptional
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Steps
- 1
Fry the eggplant cubes in generous vegetable oil until deep golden.
8 min
- 2
Add the garlic and chili flakes.
1 min
- 3
Toss until fragrant.
1 min
- 4
Add the soy sauce, vinegar, sugar, and 2 tbsp water.
1 min
- 5
Simmer until the eggplant turns silky and the sauce clings.
4 min
- 6
Scatter the scallions.
1 min
- 7
Serve with steamed rice.
1 min
Cook’s note. Keep frying once the eggplant looks soaked; it releases the oil back as it collapses.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.