Soy-Free Stir Fried Eggplant

Discover a vibrant twist on a classic with this Soy-Free Stir Fried Eggplant, a perfect balance of savory, tangy, and subtly sweet flavors. Crafted with tender Japanese or Chinese eggplant and a luscious sauce made from coconut aminos, apple cider vinegar, and maple syrup, this recipe is ideal for those avoiding soy without compromising on taste. Aromatic garlic and ginger elevate the dish, while a sprinkle of sesame seeds and green onions provide a delightful finishing touch. Quick and easy with just 15 minutes of prep and cook time each, this versatile dish can be served as a side or paired with steamed rice for a wholesome, plant-based meal. It’s a must-try for gluten-free, soy-free, and dairy-free dining enthusiasts!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 Eggplant (medium, slender variety like Japanese or Chinese)
• 3 tablespoons Avocado oil (or another neutral, high-heat oil)
• 3 Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Coconut aminos (for a soy-free, savory alternative)
• 1 teaspoon Maple syrup
• 0.25 teaspoon Red chili flakes (optional, for heat)
• 2 Green onions (thinly sliced)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 0.5 teaspoon Salt
• 0.5 teaspoon Toasted sesame oil (optional, for flavor)

Directions

Step 1

Wash the eggplants and cut them into bite-sized pieces. Set them aside.

Step 2

In a small bowl, mix together the apple cider vinegar, coconut aminos, maple syrup, and red chili flakes (if using). This will be the sauce. Set it aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add the avocado oil.

Step 4

Once the oil is hot, add the eggplant pieces and sprinkle them with salt. Sauté for 8-10 minutes, stirring occasionally, until the eggplant is golden brown and soft. If the pan looks dry, add a little more oil or a splash of water to prevent sticking.

Step 5

Push the eggplant to the edges of the pan and add the minced garlic and grated ginger to the center. Sauté for 30 seconds until fragrant, then mix with the eggplant.

Step 6

Pour the sauce over the eggplant and stir well to coat. Cook for another 2-3 minutes until the sauce thickens slightly and evenly coats the eggplant.

Step 7

Remove the pan from heat and drizzle with toasted sesame oil for added flavor, if desired.

Step 8

Garnish with sliced green onions and sesame seeds before serving. Serve hot as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(341.8g)

Amount per serving	% Daily Value*
Calories	533.6

Total Fat 46.3g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1733.7mg	0%
Total Carbohydrate 28.8g	0%
Dietary Fiber 7.6g	0%
Total Sugars 18.3g
Protein 3.7g	0%

Vitamin D 0IU	0%
Calcium 85.6mg	0%
Iron 1.7mg	0%
Potassium 614.9mg	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: 76.2%

Protein: 2.7%

Carbs: 21.1%