Garlic Chili Braised Eggplant
Silky eggplant caramelized in a glossy garlic-chili sauce—the kind of dish that tastes like takeout but takes 15 minutes flat. One skillet, zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 180
- Protein
- 2g
Ingredients
- 1.5 lb Chinese or Japanese eggplant
- 4 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp chili-garlic paste (or sriracha)
- 1 tbsp rice vinegar
- ½ tsp granulated sugar
Instructions
- 1
Cut eggplant into 2-inch batons. Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
- 2
Working in batches, sear eggplant until golden on all sides, about 8 minutes total. Transfer to a plate.
- 3
Add minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly.
- 4
Stir in soy sauce, chili-garlic paste, vinegar, and sugar. Return eggplant to the skillet and toss.
- 5
Cook for 2 minutes, turning occasionally, until the sauce coats the eggplant in a glossy glaze.
- 6
Serve hot over steamed rice if desired.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon
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