Spicy Eggplant

Spicy Eggplant

We tried this with chicken, and then we tried it with Eggplant. SOOO good. Nothing like a spicy eggplant. 
  • 2 tbsp Cooking oil
  • 2 large Eggplants or 6 to 8 small ones
  • Red chilies and/or Thirteen's PIli Pili spice mix
  • 1 tsp ground Ginger
  • 3 cloves crushed Garlic
  • 1 tbsp Soy sauce
  • 1 tbsp Sugar or Honey
  • Green onion


  1. In a large pan over high heat, add 1 tablespoon of the cooking oil. When the pan is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should brown and the skin should wrinkle
  2. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chili peppers or Pili Pili spice, ginger and green onion.
  3. Stir until they become fragrant. Combine with eggplant and stir fry for one minute. Add soy sauce and honey or sugar and mix everything together. 
  4. Garnish with green onion. Can be served over quinoa or rice, or just on its own. 

Pictured below is a version made with Chicken and Eggplant. If making with chicken cook in a separate pan, and add in after stage two. 

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