Stir-Fried Lamb With Eggplant and Chiles
Updated Aug. 12, 2024
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds boneless lamb
- 1large eggplant
- 1tablespoon neutral oil, like canola oil
- 1tablespoon minced garlic
- 1tablespoon grated ginger
- ¼teaspoon red chile flakes
- 1tablespoon soy sauce
- 1tablespoon water
- cilantro, to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1184 calories; 121 grams fat; 61 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 13 grams protein; 282 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the lamb into short strips, and the eggplant into ½-inch cubes.
- Step 2
Stir-fry lamb in neutral oil until browned and set aside. Add the eggplant, salt and more oil if needed to the pan. Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.
- Step 3
Add minced garlic, ginger and red chile flakes, and cook for another minute.
- Step 4
Return lamb to the pan, add soy sauce and water, and cook until heated through. Garnish with cilantro.
Private Notes
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Cooking Notes
Michael
Add about double the garlic and ginger, 3x the red pepper flakes, maybe even some white pepper at the end.
Regina
Great recipe! Really easy and quick, with wonderful flavors. I served it over brown rice with steamed broccoli with fresh lemon squeezed on the broccoli. Delicious!
Maria
Works great with ground lamb. I doubled all the spices -- would recommend not doubling the red pepper flakes as it was a little overpowering.
DWS
Needs a lot more ginger and garlic (at least in this household). I also marinated the lamb in a little rice wine and soy sauce. Replaced the chili flakes with 1 seeded and diced Serrano pepper (added dried whole chilis at the end for visual effect). And stir fried the egg plant with 4 diced green onions.
Sue C
We liked this! I agree with the comments of increasing the garlic, ginger and chili pepper.
Monica
Add about double the garlic and ginger, 3x the red pepper flakes, maybe even some white pepper at the end.
La
Added lots of extra garlic and ginger, a few extra chili flakes, and mixed a Tbsp of white miso in with some extra water and soy for a delicious sauce. Next time I'll add some bok choy at the end for some fresh crunch. Super easy and delicious!
Lynne
I thought this was a very boring recipe and not a good use of lamb - I would not make it again.
jenn
Super fast and yummy! We added 2 chopped Persian cucumbers at the end for some crunch and pretty green—inspired by Martha Rose Shulman’s Spicy Stir-fried Japanese Eggplant and Cucumber. https://cooking.nytimes.com/recipes/1013826-spicy-stir-fried-japanese-eggplant-and-cucumber?smid=ck-recipe-iOS-share
kathagiwara
I used heaping tablespoons of garlic and ginger (was plenty), and doubled the eggplant (mmm). I served it with melissa clark's coconut oil roasted sweet potatoes (using garam masala instead of brown sugar and nutmeg). What a deliciously heavenly dinner! Yum!
bonnie
Delicious. Combined other comments. Made with ground lamb (1lb), doubled garlic and ginger, added chopped scallions, a little miso. Took more time, with all the chopping and 2 pan fulls of eggplant to cook down. Worth it.
Nicky
I made this with leftover pork loin but otherwise followed the recipe, maybe a little more garlic, and I used the sherry I store the ginger in with the soy sauce. Excellent.
Sheila
Use more garlic and ginger, add1 tb white miso to water for a delicious sauce. Can use ground lamb
Alan in Oakland
The recipe says "10 minutes" and "15 minutes"—but the directions call for more than 10 minutes of cooking. With preparation, set aside 30 minutes to cook this.
hava
If ur gonna cook again, add in something like thai basil or bok Choy or greens. Easy weeknight dish. Needs some green.
Jim
Recommend some at least a teaspoon of chilli flakes. Nice but on the land side as put forward.
Cream Cheese
Doubled seasonings as other cooks recommended. Added a bunch of chopped bok choi at the end. Topped with a spoonful of Lao Gan Ma. Yasss!!!!
Steve
Use pork, beef, chicken, tofu
agarrison
Be sure to cook eggplant until soft. I found it necessary to add some sesame oil, more soy sauce, oyster sauce, and sambal to get it into shape. Ground lamb works if you drain it.
jaklayman
I found this recipe very good, with the modifications suggested in the cooking notes. I doubled the ginger and garlic, and used fresh hot peppers rather than chile flakes. I marinated the lamb in a little soy sauce and rice wine: just enough to moisten the meat. I added some bok choy in step three to add crunch. In step four, I added a table spoon of sherry rather than water, and also added some miso, which I had thinned out with water, so that there would be some gravy. Delicious!
cassy
I added some sweet balsamic vinegar to balance out the oiliness and add some sweetness.
DWS
Needs a lot more ginger and garlic (at least in this household). I also marinated the lamb in a little rice wine and soy sauce. Replaced the chili flakes with 1 seeded and diced Serrano pepper (added dried whole chilis at the end for visual effect). And stir fried the egg plant with 4 diced green onions.
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