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Spicy Eggplant & Hatch Chili Stir-Fry is a vibrant and flavorful dish that brings together the rich, meaty texture of eggplant and the fiery kick of Hatch chilies. This dish is not only a feast for the senses, but it also offers a perfect balance of savory and spicy notes that can elevate any meal. Whether you’re a fan of bold flavors or simply looking to add some excitement to your dinner routine, this stir-fry is sure to impress.

Eggplant & Hatch Chili Stir-Fry

Discover the vibrant flavors of Spicy Eggplant & Hatch Chili Stir-Fry, a deliciously bold dish that's perfect for any meal. With the rich texture of eggplant and the fiery essence of Hatch chilies, this stir-fry is both a feast for the senses and a healthy choice. Packed with nutrients, it’s simple to customize to your spice level. Whether served over rice or enjoyed solo, this recipe is sure to impress and elevate your dinner routine. Dive into this flavorful culinary adventure today!

Ingredients
  

1 medium eggplant, diced into 1-inch cubes

2 cups fresh Hatch green chilies, roasted, peeled, and chopped

1 red bell pepper, sliced into thin strips

1 yellow onion, thinly sliced

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional for added depth)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust to preference)

Salt and black pepper to taste

1 tablespoon toasted sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Prepare the Eggplant: To reduce bitterness, sprinkle the diced eggplant with salt and allow it to sit in a colander for about 20 minutes. This process draws out excess moisture. Afterward, quickly rinse the eggplant under cold water to remove the salt, then pat dry thoroughly with paper towels.

    Heat the Oils: In a large wok or deep skillet, combine the vegetable oil and sesame oil. Heat over medium-high until the oils are shimmering.

      Sauté Aromatics: Add the sliced onions and minced garlic to the heated oils. Stir-fry for about 2-3 minutes, or until the onions become translucent and release a delightful aroma.

        Add Eggplant: Raise the heat to high and introduce the eggplant cubes to the pan. Stir-fry for 5-7 minutes, stirring constantly, until the eggplant becomes tender and starts to brown.

          Incorporate the Peppers: Add the sliced red bell pepper and chopped Hatch chilies to the wok. Mix the vegetables thoroughly and continue cooking for another 5 minutes, or until everything is well combined and the vegetables are tender yet vibrant.

            Season: Drizzle in the soy sauce, optional oyster sauce, grated ginger, and red pepper flakes. Toss all the ingredients together to ensure an even coating. Stir-fry for an additional 2-3 minutes, allowing the flavors to integrate. Taste the mixture and adjust seasoning with salt and black pepper as desired.

              Garnish and Serve: Once cooked, remove the stir-fry from the heat. Transfer it to a serving dish and finish with a sprinkle of toasted sesame seeds and a handful of fresh cilantro leaves. Serve the stir-fry hot over a bed of steamed rice or fluffy quinoa for a satisfying and complete meal.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4