Spicy eggplant sauté

Name: Spicy eggplant sauté
Yield: 4
Ingredients: 4 Japanese eggplants; 2 tbsp vegetable oil; 2 tbsp oyster sauce; 2 tsp chili-garlic sauce; 2 tsp rice vinegar

Makes4 Servings

By Chatelaine

Roberto Caruso

Ingredients

4 Japanese eggplants
2 tbsp vegetable oil
2 tbsp oyster sauce
2 tsp chili-garlic sauce
2 tsp rice vinegar

Instructions

Dice 4 Japanese eggplants. Heat a large non-stick frying pan over medium-high. Add 2 tbsp vegetable oil, then eggplant. Cook, stirring occasionally, until eggplant is tender, 6 to 7 min. Stir in 2 tbsp oyster sauce, 2 tsp chili-garlic sauce and 2 tsp rice vinegar until evenly coated.

Nutrition (per serving)

Calories 107, Protein 1g, Carbohydrates 11g, Fat 7g, Fibre 3g, Sodium 263mg.

FILED UNDER:

side dishes vegetables

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.