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Eggplant Stir-Fry

A different way to eat an Asian eggplant.
Cuisine: Asian
Keyword: dinner, eggplant, lunch, minced meat, mushrooms, stir fry, tomatoes, vegetables, with rice


  • 1 medium sized eggplant 2 small ones, cut to slices
  • 6-7 cherry tomatoes halved
  • Shimeji mushrooms handful
  • 1 chilli sliced
  • 2 teaspoons chopped garlic
  • Spring onions chopped
  • Minced Pork handful
  • Sunflower oil


  • 2 tablespoons light soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon dark soy sauce
  • White pepper
  • Water


  • Heat a frying pan with quite an amount of sunflower oil but not to the extent of deep frying. Fry the sliced eggplants till they're all cooked. Make sure there are not raw bits around.
  • Take out the eggplant to drain on some kitchen paper. Scoop away the oil till you have two tablespoons left. Put in the minced pork and stir fry till they colour.
  • Add the chopped garlic and chilli.
  • Add the seasonings of light soy sauce, oyster sauce, dark soy sauce, white pepper and a little water.
  • Toss to coat. Drop in the cherry tomatoes, the cooked eggplant and shimeji mushrooms.
  • Toss everything to coat and heat through. Taste and adjust.
  • Add the chopped spring onions at the very end with the heat off.
  • Enjoy with rice.