Silky Garlic Chili Eggplant with Noodles
Tender eggplant glazed in a garlicky soy-vinegar sauce, served over noodles with a drizzle of chili oil. One skillet, 18 minutes, zero fussy prep.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 lb Chinese eggplant (or regular eggplant), cut into 3-inch batons
- 4 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1.5 tbsp black vinegar (or rice vinegar)
- 1 tsp sugar
- 8 oz cooked noodles (ramen, wheat, or rice noodles), warmed
- 2 tbsp chili oil (store-bought), for drizzling
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add eggplant batons and cook without stirring for 3 minutes until the bottom edges brown.
- 3
Stir and continue cooking 4 more minutes, stirring occasionally, until eggplant is tender and golden.
- 4
Add garlic and stir constantly for 30 seconds until fragrant—do not let it burn.
- 5
Pour in soy sauce, vinegar, sugar, and 2 tbsp water. Stir and simmer 2 minutes until glossy.
- 6
Divide noodles between bowls, top with eggplant and sauce, drizzle with chili oil, and serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- spatula or wooden spoon
- measuring spoons
- knife and cutting board
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