Best 8 Spicy Stir Fried Eggplant Aubergine Recipes

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"Spicy stir-fried eggplant aubergine" is a classic dish loved by many worldwide. Its tantalizing flavors and vibrant colors make it a must-try, especially for those who enjoy a delicious and spicy culinary experience. This comprehensive article aims to guide you in creating the best spicy stir-fried eggplant aubergine, providing a range of mouthwatering recipes that cater to diverse flavor preferences and dietary restrictions. Together, let's explore the fantastic journey of discovering the perfect recipe that will add a spicy kick to your culinary adventures.

Let's cook with our recipes!

SZECHUAN EGGPLANT



Szechuan Eggplant image

Chinese Eggplant with Szechuan Sauce with chilies and peanuts- a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles.

Provided by Sylvia Fountaine

Categories     Main

Time 45m

Yield 4

Number Of Ingredients 18

1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
2 teaspoons salt
bowl of water
--
2 tablespoons cornstarch
2-4 tablespoons peanut oil ( or wok oil)
-
4 cloves garlic, rough chopped
2 teaspoons ginger, finely minced
5-10 dried red chilies
1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)
1/4 cup soy sauce or low sodium soy sauce
1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon Chinese cooking wine (or mirin)
3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative
1/2 teaspoon five spice

Steps:

  • Cut eggplant into 1/2 inch thick half-moons or into bite-sized pieces ( see photos). Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.
  • In the meantime, chop the garlic and ginger and make the Szechuan Sauce.
  • To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, Chinese cooking wine, sugar, and five spice) in a small bowl and whisk. Set by the stove.
  • Drain and rinse the eggplant and pat dry with a towel. Toss with the corn starch.
  • heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the eggplant spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and dont rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch. ( If in a hurry sometimes I'll use 2 pans.) Set the eggplant aside.
  • Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the eggplant back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.
  • Place in a serving dish and top with scallions and optional peanuts.
  • Serve with rice, cauliflower rice, black rice or rice noodles.

Nutrition Facts : Calories 323 calories, Sugar 17.8 g, Sodium 1110.4 mg, Fat 21.8 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 7.4 g, Protein 5.9 g, Cholesterol 0 mg

STIR-FRIED EGGPLANT



Stir-Fried Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
  • Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams

SPICY STIR-FRIED EGGPLANT (AUBERGINE)



Spicy Stir-Fried Eggplant (Aubergine) image

Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish.

Provided by Recipe Junkie

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 Japanese eggplants, cut into 1-inch cubes (or two regular)
5 tablespoons vegetable oil or 5 tablespoons olive oil
1 lemon, juice of, diluted in
1 cup water
2 teaspoons coriander
1 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt

Steps:

  • Heat oil in wok or large skillet on medium high.
  • Add eggplant.
  • After 1 minute, reduce heat to medium.
  • Sprinkle with spice mixture.
  • Stir.
  • Cook, stirring frequently, for 15-20 minutes.
  • Every minute, add about 1 T lemon-water.

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL



Stir-Fried Chicken and Eggplant With Thai Basil image

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories     dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

Steps:

  • Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  • Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  • Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  • Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

P F CHANG'S STIR-FRIED SPICY EGGPLANT



P F Chang's Stir-Fried Spicy Eggplant image

This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).

Provided by Member 610488

Categories     Lunch/Snacks

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 lb eggplant, peeled cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
2 tablespoons vegetarian oyster sauce
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce (recommend Koon Chun brand)
1/2 teaspoon sesame oil

Steps:

  • Combine all Spicy Sauce ingredients and mix well.
  • In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
  • Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
  • Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

SPICY EGGPLANT



Spicy Eggplant image

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Provided by venymae

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Steps:

  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  • Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g

SPICY STIR-FRIED JAPANESE EGGPLANT AND CUCUMBER



Spicy Stir-Fried Japanese Eggplant and Cucumber image

This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe. It's a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won't cook through. This stir-fry cold is also good served cold.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four as a side dish

Number Of Ingredients 12

2 long Japanese eggplants (about 1 1/2 pounds)
Salt
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives

Steps:

  • Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
  • Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
  • Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY EGGPLANT STIR-FRY



Spicy Eggplant Stir-Fry image

Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.

Provided by Marcia

Time 25m

Yield 3

Number Of Ingredients 11

2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large eggplant, cut into 1/2-inch cubes
1 medium onion, coarsely chopped
1 medium red bell pepper, seeded and coarsely chopped
4 cloves garlic, finely chopped
3 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon packed brown sugar
1 tablespoon cornstarch
1 cup coarsely chopped fresh basil leaves

Steps:

  • Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
  • Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
  • Remove from the heat, add basil, and toss to combine.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g

Tips:

  • Choose the right eggplant: Look for small to medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are large, soft, or have blemishes.
  • Cut the eggplant properly: Cut the eggplant into 1-inch cubes or slices. If you are using a large eggplant, you may need to cut it into smaller pieces.
  • Soak the eggplant in water: This will help to remove the bitterness from the eggplant. Soak the eggplant in a bowl of cold water for at least 30 minutes.
  • Drain the eggplant thoroughly: After soaking the eggplant, drain it thoroughly and pat it dry with paper towels.
  • Use a hot wok or skillet: This will help to create a nice sear on the eggplant and prevent it from becoming soggy.
  • Add the eggplant to the wok or skillet in batches: Do not overcrowd the wok or skillet, as this will prevent the eggplant from cooking evenly.
  • Stir-fry the eggplant until it is tender and slightly browned: This should take about 5-7 minutes.
  • Add the sauce and cook until the eggplant is coated: The sauce should be thick and glossy.
  • Serve the eggplant immediately: Stir-fried eggplant is best served hot and fresh.

Conclusion:

Spicy stir-fried eggplant is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The eggplant is tender and slightly browned, and the sauce is thick, glossy, and flavorful. This dish is sure to please everyone at the table.

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