I'm not a picky eater by any means, but I'm not a fan of overcooked eggplants. This Spicy Stir Fried Eggplant is amazing because it's quick and easy, super flavorful, and cooked to perfection.
It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!
Table of Contents
Ingredients & Substitutions
- Japanese Eggplant
- Serrano
- Fresno
- Green Onions
- Olive Oil
- Garlic
- Soy Sauce
- Sugar
- Korean Red Pepper Flakes
*For a full list of ingredients and instructions please see recipe card below.
How to Make Spicy Stir Fried Eggplant
Step 1: In a large skillet, heat the olive oil over medium high heat. Add eggplants and sauté for 1 minute.
Step 2: Next, add the peppers and green onion and sauté 4-5 minutes until the eggplant is cooked.
Step 3: Add the garlic, soy sauce, sugar, and red pepper flakes, until thoroughly mixed. Let continue to cook for 2-3 minutes and then remove from heat. Adjust seasoning as needed and serve.
How to Store Spicy Stir Fried Eggplant
You can store this in an airtight container for 3-4 days. Warm it up well on the stove or microwave when it is time to eat.
Tips & Tricks
Japanese eggplant is long and slender and loves to soak up sauce, making it the perfect variety for a stir fry. I highly recommend seeking this out at an Asian market.
FAQs
I cannot find Korean red pepper flakes, what else can I replace this with?
You can use regular red pepper flakes, whole dried red chilis or chili crisp!
What do I serve these with?
You can serve these with rice, check out my Korean BBQ Dinner Party menu if doing a spread. If you want you can also create a bowl of these with some rice or stir with some noodles.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Spicy Stir Fried Eggplant
Ingredients
- 3 japanese eggplant sliced on a bias half moon
- 1 serrano sliced thin
- 1 fresno sliced thin
- 2 green onions sliced on a bias
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ½ - 1 tablespoon korean red pepper flakes
Instructions
- In a large skillet, heat the olive oil over medium high heat.
- Add eggplants and saute for 1 minute. Next, add the peppers and green onion and saute 4-5 minutes until the eggplant is cooked.
- Add the garlic, soy sauce, sugar, and red pepper flakes, until thoroughly mixed. Let continue to cook for 2-3 minutes and then remove from heat. Adjust seasoning as needed and serve.
