Vicky Berman

Garlic and Chili Chinese Eggplant

Simple fragrant and delicious Chinese Garlic and Chili Eggplant stir fry.

Garlic and Chili Chinese Eggplant Vicky Berman
  • 10-15 minutes
  • 1 Servings
  • 1 cals


  • 8 ounces Chinese or Japanese eggplant (1/2-1 eggplant)
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, chopped
  • 2 green onions, chopped
  • 1-2 tablespoons peanut oil
  • 1 teaspoon chili paste (or to taste)
  • 1 teaspoon oyster sauce (use soy sauce or gluten free tamari for gluten free or vegan version)
  • 3-4 tablespoons water


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Vicky Berman

Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.

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