Silky Garlic Chili Eggplant with Noodles
Tender eggplant glazed in a garlicky soy-vinegar sauce, served over noodles with a drizzle of chili oil. One skillet, 18 minutes, zero fussy prep.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add eggplant batons and cook without stirring for 3 minutes until the bottom edges brown.
Step 3
Stir and continue cooking 4 more minutes, stirring occasionally, until eggplant is tender and golden.
Step 4
Add garlic and stir constantly for 30 seconds until fragrant—do not let it burn.
Step 5
Pour in soy sauce, vinegar, sugar, and 2 tbsp water. Stir and simmer 2 minutes until glossy.
Step 6
Divide noodles between bowls, top with eggplant and sauce, drizzle with chili oil, and serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- spatula or wooden spoon
- measuring spoons
- knife and cutting board
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