Thai Eggplant Oyster Sauce
Silky Eggplant in Glossy Oyster Sauce
Japanese eggplant gets the full Thai treatment here — salted to draw out bitterness, then stir-fried until creamy and coated in a glossy oyster sauce that clings to every piece. Fresh cilantro brightens the whole dish right at the end.
ThaiAsianDinnerSide DishQuick MealsStir Fry
Ingredients
- 3 medium-smallJapanese or Chinese eggplant, medium-small size
- 3 tbspoyster sauce
- ½ tbsptoasted sesame oil
- ½ tbspgranulated sugar
- ½ tbspcornstarch
- 1 tbspwater
- fresh cilantro, leaves and tender stems
- neutral vegetable oil for frying
Instructions
- Slice the eggplant into bite-sized cubes or thick batons — whatever size you prefer, just keep them uniform for even cooking. Toss with a generous pinch of salt and let them drain in a colander for 15 minutes. Meanwhile, whisk together the oyster sauce, sesame oil, and sugar in a small bowl. In another bowl, dissolve the cornstarch completely in the water, then stir this slurry into the oyster sauce mixture until smooth.⏱ 15 min
- Pour enough oil into a large skillet or wok to coat the bottom generously and heat over medium-high heat until shimmering. Pat the eggplant dry with paper towels, then add to the hot oil. Cook for 6-8 minutes, stirring occasionally, until the pieces are golden brown and completely tender when pierced with a fork. Pour the sauce mixture over the eggplant and toss quickly to coat. Keep stir-frying for 1-2 minutes until the sauce thickens and becomes glossy.⏱ 8 min
- Remove from heat and roughly tear the cilantro into bite-sized pieces — stems and all. Fold the herbs into the hot eggplant so they wilt slightly but stay bright green. Serve immediately while the sauce is still glossy and the eggplant is piping hot.