Gluten-Free Stir-Fried Eggplant with Garlic and Soy

Savor the bold flavors of this Gluten-Free Stir-Fried Eggplant with Garlic and Soy, a quick and easy dish that’s perfect for weeknight meals or as a flavorful side. Tender, golden-browned eggplant pairs beautifully with a silky, savory sauce made from gluten-free soy sauce, sesame oil, and a touch of rice vinegar, all lightly sweetened with brown sugar. Fresh garlic and green onions bring aromatic depth, while a cornstarch slurry gently thickens the sauce to perfectly coat each piece of eggplant. Finished with a sprinkle of sesame seeds for added texture, this vibrant stir-fry is not only gluten-free but also dairy-free and customizable for refined sugar-free diets. Serve it over fluffy white rice or your favorite grain for a wholesome and satisfying meal packed with irresistible umami flavors.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium-sized Eggplant
• 4 cloves Garlic
• 3 tablespoons Gluten-free soy sauce (tamari or coconut aminos)
• 2 tablespoons Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Brown sugar (or coconut sugar for a refined sugar-free option)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions
• 2 tablespoons Neutral cooking oil (e.g., avocado or vegetable oil)
• 1 teaspoon Sesame seeds

Directions

Step 1

Wash the eggplants, cut off the ends, and slice them into bite-sized pieces (about 1-inch cubes or half-moons, depending on the shape of the eggplant).

Step 2

Mince the garlic and thinly slice the green onions, separating the white and green parts.

Step 3

In a small bowl, mix the gluten-free soy sauce, rice vinegar, brown sugar, and 2 tablespoons of water. Stir until the sugar dissolves.

Step 4

Dissolve the cornstarch in a separate small bowl with a teaspoon of water and set aside.

Step 5

Heat a large nonstick skillet or wok over medium-high heat and add the neutral cooking oil.

Step 6

Once the oil is hot, add the eggplant pieces in a single layer. Stir-fry for about 5 minutes, turning occasionally, until the eggplant is golden brown and tender.

Step 7

Push the eggplant to one side of the pan. In the center, add the sesame oil, minced garlic, and the whites of the green onions. Stir-fry for 30 seconds until fragrant.

Step 8

Pour in the soy sauce mixture and stir to coat the eggplant evenly.

Step 9

Add the cornstarch slurry and stir quickly to thicken the sauce. This should only take about 30 seconds.

Step 10

Remove the pan from heat and stir in the green parts of the green onions.

Step 11

Sprinkle with sesame seeds before serving. Serve hot as a side dish or over rice for a light main course.

Nutrition Facts

Serving size	(1113.0g)

Amount per serving	% Daily Value*
Calories	834.8

Total Fat 59.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 13.1g
Cholesterol 0mg	0%
Sodium 4173.7mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 30.8g	0%
Total Sugars 39.5g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 141.9mg	0%
Iron 3.8mg	0%
Potassium 2699.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 7.8%

Carbs: 32.6%