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Singapore Eggplant Stir-fry

Singapore Eggplant Stir-fry

Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.

Here is one from Singapore. 

Thanks to Sarah Lin for this recipe! 


About 5-6 long thin Asian eggplant or say about 700g worth.
2 tablespoons of soy sauce
3 tablespoons of olive oil or vegetable oil
2 chopped garlic clove
1 bird eye chilli
Dried fried garlic as garnish
20ml water
White pepper 1 teaspoon

  1. Chop the eggplant into large diagonal pieces
  2. Simmer the eggplant with olive oil or vegetable oil with a bit of water for 5-10 minutes.
  3. Once the eggplant softens add 2 tablespoons of soy sauce and white pepper. Once the eggplant has simmered for another 2-3minutes, dish the eggplant out to plate.
  4. Quickly fry up the chopped garlic and chilli with 2 tablespoons of hot oil, and once it’s slightly golden place garlic and chilli on top, add fried garlic as garnish and serve hot.