• Sangeethaa Siva

Sweet and Spicy Eggplants

These Sweet And Spicy Eggplants are so delicious! Air-fried to perfection, each bite is bursting with flavor!

This incredible eggplant is not just a spicy eggplant, it’s a SWEET garlic eggplant – mmmmmm! It’s so hearty, so filling, so yummy, so garlicky, spicy, you’ll just keep reaching for more and more and more!

One amazing thing about eggplant is how filling it is. It’s like a vegan meat Even though eggplant is pretty light in calories, it just gives you this “stuffed” feeling. If you have this spicy garlic eggplant with a bowl of rice, it would feel like a complete meal! Of course, you can serve it as a vegetable side dish too or as an appetizer – this eggplant dish is so versatile!


  • 2-3 Chinese eggplant, sliced into 1/2 inch thick slabs

  • 3 tbsp Olive Oil

  • 2 Small Red onion, sliced

  • 1/2 Bell pepper, any color, sliced into strips

  • 3 Garlic cloves, minced

  • 3 Tbsp soy sauce

  • 2 Tbsp of Sweet Chilli Sauce

  • 2 Tbsp of Sriracha Sauce

  • 1/2 Tbsb of White Vinegar

  • 1 Tsp Crushed red chile flakes, to garnish

  • Sea salt and pepper taste

  • ¼ Cup of Tapioca flour

  • ¼ Chopped Cilantro


  1. Set the temperature on your air fryer to 400 degrees Fahrenheit and let it warm up.

  2. Cut the ends off the eggplants and then slice into rounds about 1/2" thick.

  3. In a small bowl, combine the olive oil, salt and tapioca flour and mix well.

  4. Add the eggplant into the olive oil mixture and toss thoroughly.

  5. Place the eggplant i in the basket of the Air Fryer, close the drawer, and set the timer to 30 minutes. Remember to toss two or three times throughout the cooking process to ensure even browning.

  6. In a wok or saucepan over medium heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add minced garlic, saute for few minutes.

  7. Then add sliced red onions and cook for few minutes.

  8. Immediately add sliced red and green peppers, sautee for 5 minutes until tender.

  9. Add air fried eggplant and stir thoroughly.

  10. Add sweet chilli sauce, soy sauce, sriracha and very little vinegar.

  11. Gently stir into mixture and bring back to a simmer. Allow to cook until all veggies are tender and sauces thicken up just a bit, about 5 minutes more. Remove from heat and season with salt and pepper to taste.

  12. Remove from stove and garnish with cilantro.

  13. Voila:)

“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” – Marcel Boulestin

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© 2015 by Sangeethaa Siva