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Asian fried eggplant

Serves: 6
Prep: 10
Cook: 20

    A tasty Asian inspired lactose/dairy free, vegan eggplant dish, that is sure to impress your friends. Serve as an entree or main.


    • 3 tbs olive oil
    • 1 spanish onion, chopped
    • 1 clove garlic, crushed
    • 1 red chilli, finely chopped (optional)
    • 8 baby or lebanese eggplants, sliced (or 4 medium)
    • 2 tbs reduced salt soy sauce
    • 1 tbs brown sugar
    • 1 tsp salt
    • 1 lemon, juice only
    • ¼ cup mint leaves, torn
    • Mint leaves to garnish


    1. Heat ½ tbs oil in a frypan over medium heat. Add onion, garlic and chilli. Remove and keep warm.
    2. Increase heat to high, add remaining oil. Cook eggplant in batches for 2-3 minutes each side, or until golden brown and crispy. Remove from heat.
    3. Mix soy sauce, sugar, salt, lemon juice and mint together. Place eggplant on a plate, top with onion mixture and drizzle with sauce garnish with mint leaves.


    • If you wish, you can grill, bake or barbeque the eggplant with some olive oil for a similar effect.
    • Try sprinkling toasted sesame seeds over this dish to add a nutty flavour.
    • It's no longer necessary to salt eggplant before cooking, as modern varieties do not have a bitter flavour.

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