If you’re like me, always looking to bring a bit of home to the dinner table, this Easy Spicy Garlic Eggplant recipe is going to be your new go-to. Growing up in a Chinese Cambodian household, eggplant was a staple in so many of our meals, and this dish has become one of my all-time favorites. It’s packed with the bold flavors—tender eggplant soaked in a spicy, garlicky sauce that hits just the right notes of heat and umami. Whether you’re looking to spice up your weeknight dinners or impress guests with a taste of something special, this recipe is as easy as it is delicious. Let me show you how to bring a little bit of my heritage to your table with this flavorful family favorite!
The Ingredients
Here is the list of ingredients you'll need for our recipe. You should be able to find many these at your favorite Asian markets.
- Eggplant
- Garlic Cloves (yummy!)
- Green Onion
- Thai Chili peppers
- Soy Sauce (Chinese or South East Asian)
- Brown Sugar
- Dark Soy Sauce
- Vegan Stir Fry Sauce
- Shaoxing Wine (bottle with red label in picture)
- Rice Wine Vinegar
- Corn Starch
- Avocado Oil (we like using Avocado oil, but you can use vegetable oil)
- Avocado Oil Spray (for baking the eggplant)
Prepping the eggplant
When it comes to preparing eggplant for this dish, cutting it into even pieces is key to getting that perfect bake. Trust me, you’ll want every piece to be just right—tender on the inside with a slight crisp on the outside. In our family, we’ve found that slicing the eggplant into 3-inch pieces gives us the ideal texture. It’s a size that bakes beautifully, allowing the eggplant to soak up all the delicious flavors without turning mushy. Plus, cutting them uniformly ensures that each piece cooks evenly, so you don’t end up with some underdone and others overcooked. This little attention to detail makes all the difference when bringing this dish to life!
Baking versus frying eggplant
In many traditional Asian recipes, eggplant is stir-fried before adding sauces. But getting the texture just right can be tricky. Sometimes it’s too firm; other times, it turns mushy. And let’s not forget how much oil eggplant absorbs—it’s surprising! My family found a better way—baking the eggplant first. It’s a total game-changer! Baking gives you consistent texture every time and is easier than hovering over a hot wok. Remember, ovens can vary, so keep an eye on the eggplant as it bakes. Once you find the perfect timing, it’s smooth sailing. This simple trick has made cooking eggplant so much easier for us, and I’m sure it will for you too!
How to serve Spicy Garlic Eggplant
This dish is one of those perfect companions for a hot bowl of white rice. There’s something truly satisfying about how the bold, savory flavors of the eggplant contrast with the simple, comforting taste of freshly steamed rice. It’s like they were made for each other—a harmonious blend that hits all the right notes. When I was growing up, my big sisters always have a pot of rice ready to go, knowing that the rich, spicy garlic sauce will soak into every grain, creating a bite that’s both satisfying and deeply flavorful. This combination is the kind of comfort food that takes me right back to Cambodia, reminding me of the meals we shared around the table. If you’re looking to bring a taste of tradition to your dinner, this Spicy Garlic Eggplant dish with a side of white rice is the way to go.
Super Easy Spicy Garlic Eggplant
- Total Time: 35 minutes
- Yield: 2 Servings 1x
- Diet: Vegetarian
Description
Are you looking for a delicious and easy way to make spicy garlic eggplant? This vegetarian recipe ensures your eggplant is perfectly cooked every time by pre-baking it. Serve it with white rice for a tasty meal that’s sure to become a family favorite.
Ingredients
- 500g Eggplant
- 6 Garlic Cloves
- 6-8 Green Onion stalks
- 4 Thai/Asian Chili peppers
- 1 tablespoon Soy Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Dark Soy Sauce
- 1 tbsp Vegan Stir Fry Sauce
- 1 tsp Shaoxing Wine
- 1 tsp Rice Wine Vinegar
- 1 tbsp Corn Starch
- 3 tbsp Avocado Oil (or vegetable oil)
- Avocado Oil Spray
Instructions
- Preparing the Eggplant
First, give the eggplants a good wash, just like how my big sisters used to in our kitchen. Cut them into 3-inch pieces, then slice each one lengthwise into even-sized sticks. You want them uniform so they cook evenly.
Lightly grease a baking sheet with avocado oil—just enough to prevent sticking. Line up the eggplant slices in neat rows. Give them a quick spray with avocado oil to ensure they’re all lightly coated.
- Baking the Eggplant
Preheat your oven to 425°F. Slide the eggplant into the oven and bake for 15-20 minutes, or until they’re tender and lightly browned. Once done, set them aside while we move on to the rest of the magic.
- Prepping the Aromatics
Now for the aromatics that will take this dish to the next level. Mince some garlic—it’s the heart of the dish. Finely chop the green onions and slice up the chili pepper, keeping those fiery flakes for an extra kick.
- Making the Spicy Garlic Sauce
In a medium-sized bowl, mix together soy sauce, dark soy sauce, vegan stir fry sauce, Shaoxing wine, red wine vinegar, brown sugar, and a touch of cornstarch. Stir in half of the minced garlic and the chili pepper slices. This sauce is where all the rich, savory flavors come together.
- Stir-Frying the Dish
Heat up 3 tablespoons of avocado oil in a large wok over medium-high heat. Toss in the remaining garlic and let it brown—this is where your kitchen starts smelling amazing. Once the garlic is golden, add the baked eggplant to the wok. Pour in the spicy garlic sauce and stir everything together until the eggplant is coated in that delicious, glossy sauce.
- Serve and Enjoy
Plate it up and get ready to enjoy a dish that’s bursting with flavor. This Easy Spicy Garlic Eggplant is not just a meal; it’s a comforting reminder of home, full of the bold and vibrant tastes that make Chinese-Cambodian cuisine so special. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Cuisine: Asian
