Spicy Stir-Fried Eggplant (Aubergine)

Total Time
10 mins
20 mins

Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish.

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  1. Heat oil in wok or large skillet on medium high.
  2. Add eggplant.
  3. After 1 minute, reduce heat to medium.
  4. Sprinkle with spice mixture.
  5. Stir.
  6. Cook, stirring frequently, for 15-20 minutes.
  7. Every minute, add about 1 T lemon-water.
Most Helpful

5 5

This is a very nice side dish to accompany any Indian meal or you can have it on its own like I did for my lunch. One thing I would say is you must like eggplant to like this I love eggplant and you do get a lot of the lemon tang. I make a dish very similar to this recipe393169 but is made with mushrooms and at the end of cooking you sprinkle with some besan flour (chickpea) I think this would be great with some flour to thicken the wee bit sauce that you get in the bottom of your wok. I did like this and will be using this recipe when I make our Saturday night curry as a side dish it will fit in nicely. Thank you for posting. Made for a rainbow of colour the diabetic forum March 2011.

5 5

This gives the eggplant such a great flavor. All the warm spices are definately a compliment to the taste of the eggplant. I'll be using this recipe again!

5 5

This is a great way to enjoy those baby eggplants. The flavor is excellent and it's super esy to make, too. I simmered for th 15 minutes and covered the skillet after each addition of lemon water so it wouldn't dry out. Wonderful! Thanx for sharing.