Sweet & Spicy Fried Eggplant with Lemon Basil

This fabulous Asian-style side dish is an intriguing combination of sweet, spicy and tangy. The secret is the eggplant soaks up the flavors of sauces, oil, and spices. I would suggest serving this eggplant along with steamed jasmine rice.


Sweet & Spicy Chinese Eggplant

Prep Time: 5 mins
Cook Time: 10 mins
Yields: 4


  • big Chinese eggplants - 2, ends trimmed
  • peanut oil - 1/4 cup + 1 tablespoon
  • garlic - 3 cloves, chopped
  • oyster sauce - 1 1/2 tablespoons
  • sweet chili sauce - 1 tablespoon
  • fresh lemon basil leaves - small bunch
  • salt - to taste


  1. Prepare the eggplants by cutting them into 2-inch pieces.
  2. Heat sunflower (or vegetable) oil in heavy non-stick frying pan or wok. Fry eggplants, a few pieces at a time, until tender (but not mushy) and golden-brown, about 4-5 minutes.
  3. Drain on paper towels and set aside.
  4. Add 1 teaspoon of oil in the empty pan. Add garlic and cook for 20 seconds. Add the fried eggplants, oyster sauce, and lemon basil leaves. Gently stir for few seconds until flavors combine.
  5. Transfer to a platter. Taste good hot or cold!

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