Spicy Garlic Eggplant

Spicy Garlic Eggplant

September 25: National Eggplant Day

We blogged about a Filipino-style eggplant omelet (tortang talong) before. This recipe post is about a Chinese-style side dish—eggplants in a spicy garlic sauce. Our Hawaii friends, Patrick and Phyllis S., introduced us to this appetizer when we all went to a Chinese restaurant in town. It tasted rich, spicy, garlicky and so very delicious!

We know that Patrick loves eggplants, so when we go to their house for a potluck meal, we bring tortang talong or this spicy garlic eggplant dish to make our host happy!

Celebrate National Eggplant Day with a simple Szechuan side dish and cook spicy garlic eggplant.


(Adapted from AllRecipes.com) 


  • 2 Asian eggplants
  • 2+ tablespoons vegetable or canola oil
  • ½ cup water
  • ½ tablespoon crushed red pepper flakes (or to taste)
  • 2 cloves garlic, minced
  • 2 teaspoons sugar, granulated white or brown
  • ½ teaspoon cornstarch
  • 1 tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • sliced green onions or chopped cilantro (optional garnish)


Wash and dry the eggplant. Trim off the top. Dice into 1-inch pieces and cut in half (moon-shape). Heat the oil in a skillet or wok. Add the eggplant pieces and cook until soft, gently stirring occasionally. Add more oil a little at a time, if needed, to cook the eggplant.  Pour in the water and red pepper flakes. Cover, lower the heat and simmer until the water is absorbed.

Spicy Garlic Eggplant

Stir in the minced garlic. In a measuring cup, combine the sugar, cornstarch, soy sauce and oyster sauce. Mix until smooth. Pour over the eggplant and mix well. When the sauce is thickened, remove from heat and transfer to a serving plate. Garnish with green onions or cilantro. Serve hot with plain rice.

Spicy Garlic Eggplant


  • Other versions of this recipe include ground pork and minced ginger.
  • Asian eggplants are of the long variety, although the fatter, rounder eggplants may be used. Cut the latter into bite-sized pieces and cook until soft but not mushy. Cooking time may vary, depending on the thickness of the eggplant.