Spicy Eggplant

Recipe View Prepare the Eggplant: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the eggplant cubes and stir-fry until they begin to brown and soften, about 3-5 minutes. Remove the eggplant from the skillet using a slotted spoon and set aside.

Recipe View Sauté Aromatics: Add the remaining 2 tablespoons of vegetable oil to the skillet. Once heated, add the thinly sliced onions and stir-fry until they just begin to soften, around 30 seconds. Incorporate the minced garlic and continue to stir-fry for another 30 seconds, until fragrant.

Recipe View Create the Sauce: In the skillet, combine the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and a generous pinch of ground black pepper. Stir well to create a smooth and emulsified sauce.

Recipe View Combine and Simmer: Return the browned eggplant to the skillet with the sauce. Reduce the heat to low, cover, and allow the mixture to simmer gently until the eggplant is fully tender and has absorbed most of the sauce, approximately 5 minutes.

Recipe View Finish and Serve: Drizzle the toasted sesame oil over the dish and give it a final stir to incorporate. Serve the Spicy Eggplant hot, spooned generously over steamed rice. Garnish with sesame seeds or chopped green onions, if desired.