Spicy Eggplant – a delicious recipe with Cayenne Peppers, Peppers, Shallots, Garlic, Eggplant, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Cut up one big eggplant (OR two skinny eggplants) into cubes, place on a plate, and cook to soften for 3 minutes in a microwave oven. Eggplant absorbs a lot of oil and water. The softening technique helps to expedite cooking time and to avoid using too much oil.", "Heat up one tablespoon of vegetable or canola oil in a deep frying pan (medium heat)", "Add the sauce to the pan carefully and let it sizzle for a minute as it lets its moisture out", "Add the cut up eggplant (and shrimp too if you want) into the sizzling pan and mix evenly with the sauce", "Cover the pan with a lid for 15-20 minutes and reduce the heat just a little bit", "The dish is ready when the eggplant is soft and the balado sauce has lost most of its moisture.
2
Disclaimer: I like this dish to be VERY spicy. Please adjust the number of hot peppers according to your spicy-tolerance level."]
211
kcal
Calories
44
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 Cayenne Peppers, 5 Thai Peppers, 4 Shallots, 3 Garlic Cloves, and more.
Yes, Spicy Eggplant falls under the Vegetarian 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.
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