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Spicy Eggplant

By: jaivir of whiteland, US

Filed in Side Dishes

Serves 4 people

Other 11 recipes by jaivir »


  • 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
  • 1 tbsp oil
  • 5 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 1/2 cup chicken or vegetable broth
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp dark sesame oil
  • 1 tbsp sugar
  • 1 tsp hot chili-garlic sauce
  • 1 or 2 tomatoes, coarsely chopped
  • 1 large onion, roughly chopped


  1. Heat oil. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
  2. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
  3. Add broth, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
  4. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
  5. Stir in onions and tomatoes, and season with salt to taste.
  6. Cook 5 more minutes. Sprinkle with sesame seeds or corriander leaves if you wish
  7. Serve hot with hot paranthas

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