Eggplant Chili Paste Stir Fry Recipe

Ever had one of those days where you’re craving something comforting, a bit spicy, and packed with flavor without having to wait forever? Let me take you on a quick journey into the world of stir-fried eggplant magic—a dish that’ll make your taste buds do a happy dance, all while making you look like the culinary genius you secretly are.

The bold flavors and vibrant colors of my Eggplant Chili Paste Stir Fry make it a showstopper of a dish. Diced eggplant, sautéed until soft, soak up a savory sauce that’s a harmonious combination of soy sauce and fish sauce, kicked up several notches by adding chili paste to the mix.

Stir-fried with fresh basil leaves, this dish is chock-full of fiber, antioxidants, and other nutrients. It’s certainly not lacking nutrition.

Eggplant Chili Paste Stir Fry Recipe Ingredients

• Eggplants: Low in calories, rich in fiber, and contain antioxidants.
• Chili Paste: Adds heat and flavor; contains capsaicin, which may boost metabolism.
• Garlic: Enhances flavor; known for its antibacterial, antiviral properties and heart health benefits.
• Red Bell Pepper: High in vitamin C; adds sweetness and vibrant color.
• Soy Sauce: Provides umami depth; contains sodium, so use in moderation.
• Fish Sauce: Boosts savoriness; gives a rich, salty flavor with umami notes.
• Fresh Basil Leaves: Adds aromatic freshness; contains essential oils and antioxidants.

Eggplant Chili Paste Stir Fry Recipe Ingredient Quantities

• 2 medium eggplants, diced
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-2 tablespoons chili paste, adjust to taste
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh basil leaves
• 2 green onions, sliced

How to Make this Eggplant Chili Paste Stir Fry Recipe

1. Warm the vegetable oil in a big frying pan or wok at medium heat.

2. Add the onion, which has been chopped, and sauté until it becomes translucent, about 5 minutes.

3. Blend in the minced garlic and keep cooking for 1 more minute, or until it becomes delightfully fragrant.

4. Stir in the diced eggplant and cook, stirring occasionally, until the eggplant starts to soften, about 6-7 minutes.

5. Incorporate the chili paste, modifying the quantity to suit your preferred heat level.

6. Place the sliced red bell pepper into the pan and allow it to join the cooking symphony for another 3-4 minutes. We want to coax the bell pepper into submission alongside the other tender, loving vegetables. Give it time and space. Don’t rush it. Let them all come together in the pan.

7. Add the soy sauce and fish sauce while stirring to achieve a flavor blend.

8. Add the sugar and ground black pepper, stirring well to mix.

9. Include the new basil leaves and cut green onions, and continue to cook for one more minute. The basil should be slightly withered when you remove the pan from the heat.

10. Take off the heat and serve steaming, embellishing with extra basil leaves if you want.

Eggplant Chili Paste Stir Fry Recipe Equipment Needed

1. Large frying pan or wok
2. Stove or cooktop
3. Cutting board
4. Chef’s knife or vegetable knife
5. Garlic press or mincing knife
6. Measuring spoons
7. Wooden spoon or spatula
8. Mixing bowl (optional for preparing ingredients)
9. Bowl or plate for serving

FAQ

• Can I use a different type of oil?Absolutely, substituting vegetable oil is a simple matter of selecting an oil with a similar flavor profile. Olive oil or any neutral-flavored oil of your choice can easily take the place of vegetable oil. Here are some ideas:

  – Oils that work well:
  – Olive oil
  – Grapeseed oil
  – Canola oil
  – Peanut oil

  – Oils that might not work so well:
  – Coconut oil (too much flavor)
  – Flaxseed oil (goes rancid quickly)

• How can I make this dish vegetarian?Do not use fish sauce. Instead, use more soy sauce or a soy sauce-like substitute.
• What type of chili paste works best?Thai chili paste, sambal oelek, or any chili paste you like based on your heat tolerance can be used.
• Can I prepare this dish in advance?Certainly, you can prepare it in advance and keep it in a sealed container in the fridge for no more than 3 days.
• Is it possible to freeze the stir fry?Although you can freeze eggplant, it is at its best when fresh because the texture may change dramatically after freezing.
• What can I use instead of basil?In the absence of fresh basil, consider using cilantro or parsley to add an unexpected flavor twist.

Eggplant Chili Paste Stir Fry Recipe Substitutions and Variations

Oil, vegetable: Replace with olive or canola oil.
Chili paste. Use sriracha or harissa as alternatives.
Soy sauce: For a vegetarian substitute, use soy sauce, tamari, or coconut aminos.
Substitute any of the following for red bell pepper: 1. Green bell peppers. 2. Yellow bell peppers. 3. Orange bell peppers.
Basil: Substitute fresh cilantro or parsley.

Pro Tips

1. Salting Eggplant Before cooking, sprinkle the diced eggplant with salt and let it sit for about 30 minutes. This helps to draw out moisture and bitterness, resulting in a creamier texture when cooked. Rinse and pat dry before adding to the pan.

2. High Heat Cooking For optimal flavor and texture, consider cooking the eggplant and other vegetables on high heat. This helps in achieving a nice char on the eggplant and keeps the bell pepper slightly crisp.

3. Layered Flavor Add a splash of lime juice or a teaspoon of rice vinegar at the end of cooking for a subtle acidity that balances and brightens the flavors of the dish.

4. Protein Addition For a more substantial meal, consider adding a protein like sliced chicken, tofu, or shrimp. Cook the protein separately and add it to the dish before incorporating the soy sauce and fish sauce.

5. Herb Enhancement Experiment with different herbs or greens. Adding Thai basil or a handful of spinach towards the end of cooking can provide a different taste profile and a bit of nutritional boost.