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    Spicy Asian Eggplant and Quinoa

    Published: Jun 21, 2014 / 9 Comments

    25.6K shares
    • Facebook118
    Recipe Print

    Spicy Asian Eggplant and Quinoa - this hot salad is packed with Asian flavors (soy sauce, fish sauce, Thai red curry paste). Lots of veggies: eggplant, onions, garlic, red bell pepper.

    Spicy Asian eggplant and quinoa

    I love using quinoa in salads or stir-fries, such as in this Spinach and Mushroom Quinoa or this Quinoa Salad with Roasted Butternut Squash, Pine Nuts, Caramelized Onions and Feta cheese.

    This is one of the best quinoa dishes I have ever made.   I have previously combined eggplant and quinoa together in this delicious Roasted Eggplant, Spinach, Quinoa, and Feta Salad but I've never combined eggplant and quinoa with Asian flavors before.  It turns out, this combination is so delicious, very flavorful, with all ingredients working really well together. It is basically a stir-fried eggplant, cooked with other veggies, quinoa, with an amazing Asian sauce.

    Spicy Asian eggplant and quinoa salad

    The dish is also incredibly easy to prepare - it took me 30 minutes! Got to love it at the end of the working day!

    Spicy Asian eggplant and quinoa salad

    How to cook Asian Eggplant and Quinoa

    First, brown the eggplant, chopped in cubes, on medium-high heat, in olive oil for about 3-5 minutes, where it will get just a touch soft, but not completely soft:

    cooking eggplant in a large skillet on stove top

    Then, remove the eggplant from the skillet, cook chopped onions and garlic.  Then add and cook red bell pepper, then add all sauce ingredients (soy sauce, fish sauce, red curry paste, water).

    Keep in mind, that different brands of red curry paste have different levels of spiciness, in this recipe I am using a very spicy brand of red curry paste, and I am adding 2 teaspoons of it, which makes this dish moderately (not overly) spicy (for my taste).   Use your taste as your guide, start with only 1 tablespoon of red curry paste to see if it’s too spicy for you. Then add 1 more if you like (or even 1 more extra, if you like things extra spicy).

    cooking vegetables and Asian spices in a large skillet on stove top

    Next, add eggplant back to the skillet:

    cooking eggplant in a large skillet

    Also, add half of chopped green onions:

    adding chopped green onions to the skillet with eggplant and red bell peppers

    And, at the same time, add quinoa.  NOTE that the recipe calls for 2 cups of already COOKED QUINOA (not dry quinoa). Continue cooking on low heat for about 5-10 minutes (or longer), until almost all liquid is absorbed and the eggplant is soft.

    In other words, cook long enough so that eggplant acquires the right texture (soft but not mushy - so, keep watching cooking time), and keep adding water if the sauce gets absorbed too fast and if vegetables and quinoa start sticking to the pan. That way you get soft (not mushy) eggplant and flavorful quinoa:

    adding quinoa to the skillet with eggplant and bell peppers

    Before serving, add sesame oil, half of chopped green onions, stir everything well. Serve topped with the remaining half of chopped green onions.

    Spicy Asian eggplant and quinoa

    5 from 1 vote

    Spicy Asian eggplant and quinoa

    Eggplant and quinoa combined with Asian sauce is a delicious and flavorful combination.  It is basically a stir-fried eggplant, cooked with garlic, bell peppers, onions, quinoa, with amazing Asian flavors (soy sauce, fish sauce, Thai red curry paste).
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Asian
    Servings 4 servings
    Calories per serving 276 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil
    • 1 eggplant , large, cut into small cubes
    • 1 tablespoon olive oil
    • 1 small onion , finely diced
    • 3 cloves garlic , minced
    • 1 red bell pepper , chopped in small pieces
    • 1 tablespoon soy sauce
    • 1 tablespoon fish sauce
    • 2 teaspoons Thai red curry paste
    • ½ cup water , then ½ cup water more to add later
    • 1 teaspoon sesame oil
    • 5 green onions diced
    • 2 cups cooked quinoa (not dry quinoa)

    Instructions 

    • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot, add the eggplant cubes and cook them, covered, occasionally stirring, for about 3-5 minutes, until they begin to soften and get brown around the edges. NOTE: Mid-way through the cooking (after about 2 minutes), add a touch of salt over the eggplant, stir, and continue cooking for about 2 more minutes. Remove the eggplant to a plate and set aside. It should be browned and just a little bit soft (you will cook it more thoroughly later).
    • Add another tablespoon of olive oil to the same skillet, add chopped onion and diced garlic and cook, stirring, for 1 minute over medium-high heat. The finely chopped onions should get very soft and even brown a bit.
    • Add chopped red bell pepper, stir with onions and garlic and cook for about another minute over medium-high heat, regularly stirring, covered.
    • Add soy sauce, fish sauce, red curry paste, and water to the skillet and stir quickly on medium-high heat until smooth. Immediately reduce heat to low. Return the eggplant to the skillet, along with 2 cups of cooked quinoa (the quinoa should already be cooked!)
    • Stir all ingredients well. Add another ½ cup water to the skillet. Continue cooking (simmering) on very low heat for about 5-10 minutes (or longer), until almost all liquid is absorbed and the eggplant is soft. In other words, cook long enough so that eggplant acquires the right texture (soft but not mushy - so, keep watching cooking time), and keep adding water if the sauce gets absorbed too fast and if vegetables and quinoa start sticking to the pan. That way you get soft eggplant and flavorful quinoa.
    • Before serving, add sesame oil, half of chopped green onions, stir everything well. Serve topped with the remaining half of chopped green onions.

    Nutrition

    Nutrition Information
    Spicy Asian eggplant and quinoa
    Amount per Serving
    Calories
    276
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    620
    mg
    27
    %
    Potassium
     
    597
    mg
    17
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    1500
    IU
    30
    %
    Vitamin C
     
    46.3
    mg
    56
    %
    Calcium
     
    51
    mg
    5
    %
    Iron
     
    2.2
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword Asian eggplant, Asian eggplant salad, Asian quinoa
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. sf

      August 27, 2014 at 2:53 pm

      What is the Thai red curry chili paste you listed in the recipe? I have Thai red curry and I have chili paste, but I've never heard of them together. If you can tell me a brand to look for or an image from Google so I can research it more, I'd appreciate it because I'm stumped.

      Reply
      • Shopper in Texas

        September 13, 2014 at 6:47 am

        Thai Kitchen is one of the most readily available brands. It is a red curry chile paste...bottle says red curry paste, it is a paste made from red chiles. Not to be confused with sriracha. Hope that helps answer your question.

        Reply
    2. ela@GrayApron

      June 22, 2014 at 12:45 pm

      Good looking lunch there, looks like it was made for me!

      ela h.

      Reply
    3. Elaine

      June 22, 2014 at 12:22 am

      Julia, this is a familiar recipe to me expect the quinoa. Spicy eggplant is always great with minced pork. How colorful and inviting!

      Reply
    4. Lindsey @ American Heritage Cooking

      June 21, 2014 at 8:25 pm

      This looks delicious, Julia! I think that the flavors of this dish could even get my husband to eat eggplant AND quinoa!! Well done!

      Reply
      • mcanan

        September 23, 2021 at 5:48 pm

        This did not work for me! Sadly a mushy mess.

        Reply
        • Julia

          September 24, 2021 at 12:55 pm

          I am so sorry to hear that. Maybe, use less water next time, or add the water more gradually to avoid mushy texture.

          Reply
    5. Matt @ Runner Savvy

      June 21, 2014 at 8:04 pm

      Oh... Yum!

      Reply
    6. Monique

      June 21, 2014 at 8:26 am

      Thanks again Julia!Sounds like a plan:)

      Reply

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