Pan Fried Eggplant with Garlic Chili Vinaigrette
This Pan Fried Eggplant with Garlic Chili Vinaigrette takes less than 20 minutes to prepare. It is light, tasty, and goes well with a bowl of steamed rice.
Ingredients
- 2 medium Chinese eggplants (about 1 lb/450g)
- 4 tbsp vegetable oil
- 1 tbsp garlic chili sauce
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 1 green onion (thinly sliced)
Instructions
- Cut eggplants into ¼-inch thick slices on a diagonal.
- Heat one tablespoon vegetable oil in a large non-stick pan. Place eggplant in a single layer and pan fry for 3 to 4 minutes. Flip eggplant and drizzle another tablespoon of oil into the pan. Continue to fry for another 3 to 4 minutes. Transfer to a plate. Repeat with remaining eggplant.
- Mix garlic chili sauce, soy sauce, and sesame oil in a small bowl. Drizzle sauce mixture over eggplants.
- Garnish with green onions and serve immediately.
Nutrition
Calories: 161kcal
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