Chilli eggplant

Chilli eggplant

(3) Rate it

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

Enjoy this Asian-inspired eggplant dish with chicken, meat or fish, or simply serve it with steamed rice.

Featured in
Everyday easy, Lebanese recipes


  • 80ml (1/3 cup) vegetable oil
  • 8 (about 700g) small Lebanese eggplants, trimmed, halved lengthways
  • 1 brown onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced lengthways
  • 1 ripe tomato, finely chopped
  • 7cm-piece fresh ginger, peeled, cut into matchsticks
  • 1 tablespoon sambal oelek
  • 125ml (1/2 cup) water
  • 1 teaspoon finely chopped palm sugar
  • Salt


  • Step 1
    Heat 60ml (1/3 cup) of the oil in a large wok over medium-high heat. Add the eggplant and cook, covered, for 2 minutes. Turn the eggplant and cook, covered, for a further 3 minutes or until tender. Transfer to a plate lined with paper towel.
  • Step 2
    Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic and stir-fry for 2-3 minutes or until onion softens. Add the tomato, ginger and sambal oelek and stir-fry for 1 minute or until aromatic. Add the water and bring to a gentle simmer. Simmer for 5 minutes or until sauce thickens slightly. Taste and season with palm sugar and salt.
  • Step 3
    Reduce heat to medium. Add the eggplant to the tomato mixture and cook, stirring occasionally, for 2 minutes or until heated through. Transfer to a serving platter and serve immediately.


  • Author: Michelle Noerianto
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here