Asian-Style Chili Eggplant
Breville Test Kitchen

Breville Test Kitchen

Asian-Style Chili Eggplant

The sleek, contoured eggplant…a dream to eat but sometimes baffling to chop. The Breville Food Processor satisfyingly dices it into perfect cubes and then finely chops the fragrant chili, ginger and garlic to roast with. Topped with a fried egg, this makes an easy brunch, lunch or simple supper.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+1 more appliance


40 mins total time

20 mins active time


Serves 2



  • vegetable oil icon
    ⅓ cup (2¾ fl oz) vegetable oil
  • small eggplant icon
    2 small eggplants

    about (1½ lb), cut into large pieces

  • shallot icon
    2 shallots


  • long red chili icon
    1 long red chili

    cut into large pieces

  • piece fresh ginger icon
    ¾ oz piece fresh ginger


  • clove garlic icon
    4 cloves garlic


  • green onion icon
    2 green onions

    cut into thirds

  • sambal oelek icon
    2 tbsp sambal oelek
  • dark soy sauce icon
    1 tsp dark soy sauce
  • kosher salt icon
    ½ tsp kosher salt
  • sesame oil icon
    1 tbsp sesame oil
  • large egg icon
    2 large eggs
  • crushed red pepper flakes icon
    Crushed red pepper flakes

    to serve

  • sea salt icon
    Sea salt

    to season


  • 1To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 425°F, for 38 minutes and press Start.
  • 2Once preheated, place a large cast iron skillet or Dutch oven in the oven with the vegetable oil and heat for 10 minutes. Meanwhile, continue to the next step.
  • 3Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the eggplants. Remove and set aside.
    Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.
  • 4After the skillet has heated for 10 minutes, carefully add the eggplants and stir. Roast for 10 minutes. Meanwhile, continue to the next step.
  • 5Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the shallots, chili, ginger and garlic and process until finely chopped, scraping down the side occasionally. Remove and set aside.
  • 6Assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the bowl and slice the green onions. Remove and set aside.
  • 7After the eggplant has cooked for 10 minutes, add the aromatic mixture and stir to combine. Return to the oven and roast for a further 15 minutes. Add the sambal oelek, soy sauce, salt and about two-thirds of the green onions and roast for a further 3 minutes.
  • 8Just before serving, place a frying pan over medium heat. Add the sesame oil and fry the eggs.
  • 9Spoon the eggplant mixture into each serving bowl and top with a fried egg. Sprinkle with sea salt, the remaining green onion and pepper flakes. Serve with rice, if desired.
Main course
Gluten Free
Dairy Free

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