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Sauteed Asian Eggplant


  • 2 or 3 Asian eggplants about a pound
  • 2 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • 1 clove garlic
  • 1 teaspoon shrimp paste optional
  • Salt and pepper to taste


  • Cut eggplant in half lengthwise, and then into 2 inch pieces.
  • Heat the oil, and then fry the garlic and shrimp paste for about 2 minutes.
  • Add the eggplant and soy sauce. Cover and simmer 10 minutes. Add salt and pepper to taste.
  • Can be added to pasta or rice as a meal, or eaten alone as a side.


Seasonal Cook’s Notes: You can counter the tendency eggplant has for soaking up oil by coating slices in a thin batter or crumb mixture before frying. Or start by sautéing eggplant with a few tablespoons of oil, and then add water or broth, and braise until it’s meltingly tender and delicious. Serves 4 as a side dish, or 2 as a main course.