Sautéed Eggplant Recipe

Serve this simple side of sauteed eggplant with your favorite Asian stir-fry.

by: Melanie Jimenez | Oct 11, 2016

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IMAGE Patrick Martires

Make this sauteed eggplant recipe exciting with a dash of gochujang, a Korean chili sauce.

Prep Time

5 mins

Cooking Time

15 mins

Ready In

20 mins

Yield

Cuisine

Asian

Cooking Method

Saute

Sautéed Eggplant Ingredients

2 to 3 tablespoons vegetable oil

1 tablespoon garlic, chopped

3 large eggplant, sliced into 2-inch strips

2 to 3 tablespoons gochujang (red chili paste)

3/4 teaspoon salt

1/4 cup water

1 to 1 1/2 teaspoons sesame oil

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How to make Sautéed Eggplant

Heat vegetable oil in a wok over medium-low heat. Sauté chopped garlic until soft and fragrant.

Add eggplants and stir. Add gochujang, salt, water, and sesame oil; simmer. Stir until eggplant is cooked and water is completely absorbed. The sauce should be thick. Serve immediately.

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