Spicy Garlic Eggplant

Garlic.  Eggplant.  Chile sauce.  What could be better than all of these flavors combined? This is my go-to recipe for whipping up a good side dish in a snap.  Slightly spicy with a nice garlic flavor.  I adapted it from the recipe in Sam Choy’s book The Choy of Cooking. Unfortunately, my eggplant never turns out looking like the photograph in his book.  I guess that’s why they pay him the big bucks. Nevertheless, we enjoy this dish, even if it’s not prepared by a master chef like Mr. Choy himself. 😉

Spicy Garlic Eggplant
Recipe adapted from Sam Choy’s

2 T. olive oil
2 cloves garlic, minced
3 medium Asian (long) eggplants, peeled and cut in 1-inch sections
2 T. soy sauce
1-1/2 T. brown sugar
1 T. chile garlic sauce (available in Asian section of markets)
1/4 c. chicken stock
pepper to taste

In a wok, heat oil and add garlic, eggplant, soy sauce, brown sugar and chile paste. Sauté 2 or 3 minutes. Add chicken stock and pepper. Cover and simmer 8-10 minutes.  Great as a side dish.  Serve over rice.

Originally posted on my (now private) blog, in May 2009.

One Comment

  • georgie

    Thank you for this recipe.. I just love this dish. .. and as a vegetarian eat it at least once a month and add tofu to. I also happen to have to cook book.. I am a bit under the weather and could not find my copy .. so am happy to have YOU 🙂
    I was so blessed to have met the Chef himself in Kona 2 months ago.. I love him too!

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