Chilli Plum Eggplant Stir Fry
Serves 4
A quick vegetarian mid-week meal that’s bursting with plenty of flavour.
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Prep Time
5 min
Cook Time
13 min
Total Time
18 min
Prep Time
5 min
Cook Time
13 min
Total Time
18 min
  1. 2 eggplants, peeled and chopped into 3cm cubes
  2. 1 spring onion, sliced
  3. 1 long red chilli, sliced
  4. 1 teaspoon sesame seeds
  5. 2 tablespoons of peanut oil, for frying
  6. 1 teaspoon cornflour
  7. 2 tablespoons water
  8. Marinade
  9. 2 tablespoons plum sauce
  10. 2 tablespoons soy sauce
  11. 1 tablespoon sesame oil
  12. 1 tablespoon balsamic or black vinegar
  13. 2 garlic cloves, crushed
  14. 1 long red chilli, finely sliced
  15. Pinch of salt and pepper
  1. Place the oil into a wok and cook the eggplant for 4-5 minutes, tossing regularly.
  2. Meanwhile, place all the ingredients for the marinade into a bowl and whisk to combine.
  3. In a separate small bowl, mix together the cornflour and water until smooth.
  4. Pour the marinade into the wok and toss the eggplant for another 3-4 minutes before pouring in the cornflour mix and half of the spring onion. Toss for another 2 minutes or until the eggplant looks tender and the marinade is caramelised and glossy.
  5. Spoon the eggplant stir-fry into two bowls and serve with a side of steamed rice & asian greens. Top the eggplant with some extra sliced chilli, spring onion and sesame seeds.
Rebecca Pope Sydney Lifestyle Blogger