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Stir-fried Brinjal/Eggplant

Sharon of Delishar
Servings 2


  • 2-3 small to medium eggplant / brinjal cut into 2 inch wedges (about 3 cups)
  • 2 cloves garlic pressed or finely minced
  • 1-2 tsp grated ginger
  • 1 stalk spring onion chopped (about 1 tbsp)
  • 1 tbsp chopped chinese parsley
  • 1 red chilli seeded and finely chopped
  • 2 + 1 tbsp vegetable / canola oil
  • 1-2 tbsp fish sauce
  • 2 tbsp kecap manis / sweet soy sauce
  • 1/2 tsp brown sugar
  • Salt and pepper to taste


  • Salt your brinjal in a colander for at least 30 mins while you prepare the rest of the ingredients. Rinse and drain thoroughly when ready to cook.
  • In a small bowl, mix your garlic, ginger, spring onion, and parsley together.
  • Heat your wok on med high with 2 tbsp of oil.
  • When oil is simmering, add in eggplant and stir fry for a couple of minutes until it starts to soften.
  • Push eggplant aside, add another tbsp of oil, and add in your garlic mixture.
  • Stir fry for 30 secs then toss it in with the eggplant.
  • Add kicap manis, fish sauce, sugar, and black pepper.
  • Season with salt if needed.
  • Remove from heat and serve with steamed rice.