Chili Garlic Eggplant Recipe

Name: Chili Garlic Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Tbsp JFC White Roasted Sesame Seeds; 3 Tbsp Lee Kum Kee Chili Garlic Sauce; 2 Tbsp Asian Gourmet Chili Oil; 1 tsp Kikkoman Black Bean Sauce with Garlic; 2 eggplant (about 1 3/4 lbs total), cut into 1/2-inch discs, then cut into 1/2-inch sticks; 1 Tbsp Wegmans Vegetable Oil; 2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped; 2 Food You Feel Good About Cleaned & Cut Peeled Shallots, 1/4-inch dice; 3/4 cup (1/2 container) Food You Feel Good About Diced Celery & Onions; 1/2 red sweet pepper, seeded, 1/4-inch dice; Salt to taste; 1/4 cup Oriental Mascot Vegetarian Oyster Flavored Sauce (International Foods); 1 green onion, trimmed, thinly sliced

Servings: persons

1 1/2 Tbsp JFC White Roasted Sesame Seeds
3 Tbsp Lee Kum Kee Chili Garlic Sauce
2 Tbsp Asian Gourmet Chili Oil
1 tsp Kikkoman Black Bean Sauce with Garlic
2 eggplant (about 1 3/4 lbs total), cut into 1/2-inch discs, then cut into 1/2-inch sticks
1 Tbsp Wegmans Vegetable Oil
2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
2 Food You Feel Good About Cleaned & Cut Peeled Shallots, 1/4-inch dice
3/4 cup (1/2 container) Food You Feel Good About Diced Celery & Onions
1/2 red sweet pepper, seeded, 1/4-inch dice
Salt to taste
1/4 cup Oriental Mascot Vegetarian Oyster Flavored Sauce (International Foods)
1 green onion, trimmed, thinly sliced

1
Directions:
2
Make spicy sauce: Combine sesame seeds, chili garlic sauce, chili oil, and black bean sauce in small bowl. Set aside.
3
Place eggplant in steamer insert. Heat 1-inch water in large pan on HIGH to rapid boil. Place insert in pot. Steam 7 min; set aside.
4
Heat oil, garlic, and shallots in stir-fry pan on MED-HIGH. Add celery and onion; cook, stirring 1 min. Add red pepper, cook, 1 min.
5
Add eggplant to pan. Season to taste with salt. Add oyster sauce. Add spicy sauce to taste. Stir to combine. Garnish with green onion.
6
Chef Tip(s):
7
Adjust amount of spicy sauce to your heat preference.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 Tbsp JFC White Roasted Sesame Seeds, 3 Tbsp Lee Kum Kee Chili Garlic Sauce, 2 Tbsp Asian Gourmet Chili Oil, 1 tsp Kikkoman Black Bean Sauce with Garlic, and more.

Yes, Chili Garlic Eggplant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Garlic Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions