Spicy Garlic & Ginger Eggplant

Spicy Garlic & Ginger Eggplant

  • 2 lbs eggplant, peeled or not, your decision, and cut into 2 inch pieces
  • 1 tablespoon grated ginger
  • 3 tablespoons grated garlic
  • 3 green onions, sliced diagonally
  • 2-3 tablespoons canola oil
  • 2-3 green onions, sliced (for garnish)

Cooking sauce

  • 3 tablespoons oyster sauce
  • 3-4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons dry sherry
  • 1-2 teaspoons chili sauce (Sriracha)


Combine cooking sauce ingredients, stir to mix, and set aside.

In a large skillet or wok, heat 2 tablespoons of the oil and add eggplant.

Cook over medium-high heat until eggplant begins to carmelize and is nearly tender.

Remove eggplant and set aside.

Heat the additional tablespoon of oil and add the ginger, garlic and diagonally-cut green onions, cook until fragrant, stirring continuously, for 2-3 minutes.  Do not allow garlic to burn.

Add cooking sauce to ginger & garlic, bring to a boil, and return eggplant to skillet.

Cook over low heat until sauce thickens, about 5 minutes. 

Garnish with green onions, if desired.