spicy eggplant stir-fry

All of a sudden I am in love with the good old brinjal! I had a huge one in the fridge and had most of it left after making some fried baingan. So, I tried this new recipe and it turned out to be delicious.


  • 1 medium size eggplant/aubergine/brinjal/baingan, chopped into 1″ thick pieces
  • 2-3 cloves of garlic, finely chopped
  • 2 inch piece of ginger, finely chopped
  • 2-3 small green/red chillies, finely chopped
  • 1 table spoon Tomato ketchup diluted with 2-3 tablespoons of water.
  • Sriracha sauce, 1 tea spoon
  • Soy sauce, 1 table spoon
  • Toasted Sesame oil, 1 tea spoon
  • 2-3 scallions, roughly chopped
  • 2-3 table spoons of vegetable oil
  • Salt, to taste


  • Heat 2 table spoons of vegetable oil in a wok and stir fry the eggplant till it becomes a little soft. Eggplant tends to soak a lot of oil. So, if it looks too dry while stir-frying, you can sprinkle a little water into it.
  • Take out the eggplant from the wok and set aside.
  • Add a little more vegetable oil to the wok. Throw in the ginger, garlic and chillies and stir-fry for 10 seconds.
  • Add the diluted ketchup. You can replace this with 1/4 cup tomato juice and 1 teaspoon sugar. Another alternative is to use the leftover liquid from a can of whole San Marzano tomatoes.
  • Next add the Sriracha sauce. Cook for 30 seconds and then add the eggplant.
  • Add soy sauce and sesame oil and mix everything thoroughly. Check for seasoning and add some salt if needed.
  • Turn off the heat and mix in the scallions.

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