Asian

Spicy eggplant is for Side Dish.

Spicy eggplant takes 20 minutes to prepare.

Spicy eggplant takes 15 minutes to cook.

Spicy eggplant makes 1 servings.

The ingredients for Spicy eggplant are:

2 tbsp. coconut oil
1 eggplant, cut into 1 inch cube
2 tbsp. coconut oil
2 red onions, thinly sliced
1 tbsp. minced garlic
2 tbsp. soy sauce or Bragg's liquid amino
2 tbsp. water
1.5 tbsp. oyster sauce
1 tbsp. chili garlic sauce or srirachi sauce
1 tsp raw sugar
ground black pepper to taste
1/2 tsp sesame oil

Here is how you make Spicy eggplant:

Heat oil in a large skillet or wok over medium high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, set aside.Heat 2 more tbsp. oil in the skillet over medium high heat and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili sauce, sugar and black pepper and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish and stir to combineServing Size: makes 6 servingsNumber of Servings: 1Recipe submitted by SparkPeople user SUZY772.

The nutritional information for Spicy eggplant is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 604.7

• Total Fat: 44.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,755.4 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 12.7 g
• Protein: 9.8 g

Spicy eggplant is Asian cuisine.