This easy aubergine dish is flavoured with garlic and chilli and makes the perfect Asian-inspired side to vegan noodles or tofu dishes.

Questa ricetta è disponibile anche in italiano

🌟Why You'll Love this Recipe

This dish is one of those that I make when aubergines are on offer here in the UK. Along with Aubergine Parmigiana, Vegan Aubergine Meatballs, Grilled Aubergine Roll Ups and Lebanese Moussaka, it is definitely in my personal top 5 Eggplant dishes.

Garlic and Chilli Aubergine is a dish that brings together the best of flavours and health benefits. It’s a perfect choice for those who love spicy food and want to enjoy a nutritious meal. Whether you're a vegan or just looking to add more vegetable-based dishes to your diet, this recipe is sure to become a favourite. Try it out, and let your taste buds be tantalized by this spicy and savoury delight!

🗒️Ingredients and Tools

Not only it comes out together in no time, but it also requires only a bunch of pantry ingredients, such as:

• Aubergines
• Chillies
• Garlic
• Ginger
• Spring Onions
• Cooking oil
• Soy sauce
• Mirin
• Brown Sugar

✍🏻Variations

Add these Tofu Puffs for a filling main with extra protein!

🔪 How to Make this Side Dish

Prepare the Aubergines

To make this easy yet flavourful side we first have to wash and cut our aubergines (eggplants) to bite size. You can use Japanese aubergines (recommended) or European ones. It also works with striped, white and round eggplants. So basically use whatever variety of aubergine is easier for you to find.

Prepare the Garlic and Chilli Base

Then we have to mince or grate the garlic and the ginger. For the chillies you can use chilli paste, flakes or fresh chillies, once again, according to what you have available or it's easier for you to find. If you're using fresh chillies you will have to finely chop them as well.

"Wok" your Magic

Heat the veg oil and add the aubergine bites to a very hot wok or pan.
Stir fry on high heat stirring continuously. Make sure to have ONLY ONE LAYER of vegetables, in fact, you might need to divide and sauté the aubergines in more sittings to avoid over filling the pan.
Once the aubergine bites are nice and soft, set aside and proceed with another batch.
Lastly, heat another touch of vegetable oil in the same wok, add the garlic, chillies and ginger and stir on medium-high heat for around 30 seconds.
Add the cooked aubergines back, as well as the rest of the seasonings (minus the water). Cook for 3-4 minutes on medium heat, then add 2-3 tablespoon of water and allow the aubergines to cook until soft.
Please Note: The vegetable texture must be melt-in-the-mouth like; if your aubergines are still firm and they have absorbed all the liquid, add more water and salt (if needed) and keep cooking for a bunch of extra minutes until they reach the desired texture.

Dig In!

Once the aubergines are cooked you can serve it immediately with freshly chopped spring onions.

🥡Storage

This recipe is perfect for meal prep as it keeps very well for a few days in an air-tight container in the fridge.

🍽️Serving Suggestions

These garlic and chilli aubergines are so versatile and can be added to a variety of dishes:
- Buddha Bowls: with some couscous or quinoa, hummus, raw, stir fried or steamed vegetables, and a plant protein of your choice: pulses, tofu or seitan. Check this recipe for inspiration!
- Over Rice: serve it over some plain, coconut or spiced rice for a bulkier meal.
- Part of Starter or Side Spread: with Cauliflower in Teriyaki Sauce, Speedy Kimchi, Corn Ribs, Pakoras and Buffalo Wings.

📖Recipe

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5 from 3 votes

Garlic and Chilli Aubergine

This easy aubergine dish is flavoured with garlic and chilli and makes the perfect Asian-inspired side to vegan noodles or tofu dishes.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• ▢ 500 g (1.1 lb) Aubergine 2-3, cut into long bites
• ▢ 2 Garlic Cloves finely minced
• ▢ ½ inch Fresh Ginger peeled and minced, or ¼ teaspoon Ginger Powder
• ▢ 1 Chilli Pepper finely minced, or ½ teaspoon Chilli Oil/Flakes
• ▢ 1 Spring Onion finely chopped
• ▢ 2 tablespoon Dark Soy Sauce
• ▢ 1 tablespoon Mirin or Rice Vinegar
• ▢ ½ tablespoon Brown Sugar
• ▢ 2-3 tablespoon Vegetable Oil divided
• ▢ 2-3 tablespoon Water optional

4 people

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Instructions

• In a wok or large pan heat ½ to 1 tablespoon of vegetable oil and add the aubergine bites forming only one layer and stir fry on high heat stirring continuously. Once the aubergine bites are nice and soft, set aside and proceed with 1 or 2 more batches until you finish all the aubergines.
• In the same wok heat another touch of vegetable oil and add the garlic, chillies and ginger. Stir on medium-high heat for around 30 seconds.
• Add the cooked aubergines back in, as well as the rest of the seasonings (minus the water). Cook for 3-4 minutes on medium heat, then add 2-3 tablespoon of water if needed and allow the aubergines to cook until soft. Please note: The vegetable texture must be melt-in-the-mouth like; if your aubergines are still firm and they have absorbed all the liquid, add more water and salt (if needed) and keep cooking for a bunch of extra minutes until they reach the desired texture.
• Once the aubergines are cooked you can serve it immediately with freshly chopped spring onions.

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Potassium: 342mg | Fiber: 4g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 20mg | Calcium: 19mg

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For other Asian inspired dishes do not miss:
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- Easy Chinese Style Take Away Noodles
- Spicy Purple Cauliflower in Smoked Teriyaki Sauce
- Pumpkin Katsu Curry with Coconut Rice
- Instant Pot Chickpea Biryani
- Best Vegan Mushroom Soba Ramen
- Aubergine and Peppers in Black Bean Sauce
- Vegan Chinese Style Dumplings
- Thai Red Curry with Chickpeas
- Vegan Drunken Noodles
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- Vegan Paneer (Tofu) Makhani
- Tofu, Aubergine and Broccoli Miso Bowl
- Vegan Pad Thai with Cashews
- Tofu Puffs in Mushroom Sauce
- Vegan Hoisin Duck Wraps
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- Chinese Style Deep Fried Tofu with Cabbage
- Speedy Vegan Kimchi
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