Soy-Free Stir-Fried Eggplant with Garlic and Soy

Indulge in the rich, savory flavors of this Soy-Free Stir-Fried Eggplant with Garlic and "Soy," a vibrant twist on a classic Asian-inspired dish that's perfect for those avoiding soy. Tender cubes of eggplant are stir-fried to golden perfection and coated in a luscious glaze made from coconut aminos, a soy-free alternative to traditional soy sauce, balanced with hints of rice vinegar and a touch of maple syrup. Infused with aromatic garlic, green onions, and a subtle kick of optional red chili flakes, this quick and easy recipe comes together in just 30 minutes. Serve it as a flavorful vegan main dish over steamed rice or as a crowd-pleasing side. Perfect for weeknight dinners or meal prepping, this dish is a satisfying blend of sweet, tangy, and umami-packed goodness.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium (approx. 1 lb) Eggplant
• 4 large Garlic cloves
• 3 tablespoons Olive oil
• 3 tablespoons Coconut aminos (soy-free soy sauce alternative)
• 1 tablespoon Rice vinegar
• 1 teaspoon Maple syrup
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions
• 0.5 teaspoon Red chili flakes (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the eggplants into bite-sized cubes, about 1-inch pieces. Sprinkle the cubes with 1/2 teaspoon of salt and let them sit for 10 minutes while you prepare the other ingredients. This helps reduce bitterness and moisture.

Step 2

Peel and finely chop the garlic. Thinly slice the green onions, keeping the white and green parts separate.

Step 3

In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, cornstarch, and water to form the stir-fry sauce. Set aside.

Step 4

After the eggplants have rested, pat them dry with a paper towel to remove excess moisture.

Step 5

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook for 5-7 minutes, stirring often, until the eggplant becomes tender and slightly golden. Remove the cooked eggplant from the skillet and set aside.

Step 6

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped garlic and the white parts of the green onions. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.

Step 7

Add the cooked eggplant back to the skillet. Pour the stir-fry sauce over the eggplant and toss well to coat everything evenly. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the eggplant.

Step 8

Sprinkle the green parts of the green onions and optional red chili flakes over the stir-fried eggplant. Stir gently to combine.

Step 9

Season with additional salt and pepper to taste, if needed.

Step 10

Serve hot as a main dish over steamed rice or as a side dish alongside your favorite meal.

Nutrition Facts

Serving size	(1104.1g)

Amount per serving	% Daily Value*
Calories	743.3

Total Fat 43.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 3153.8mg	0%
Total Carbohydrate 83.8g	0%
Dietary Fiber 31.0g	0%
Total Sugars 48.4g
Protein 11.8g	0%

Vitamin D 0IU	0%
Calcium 157.6mg	0%
Iron 3.6mg	0%
Potassium 2424.0mg	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: 50.8%

Protein: 6.1%

Carbs: 43.1%