Stir-Fried Eggplant with Garlic and Soy

Savor the irresistible flavors of Stir-Fried Eggplant with Garlic and Soy—a quick, vibrant dish that perfectly balances savory, sweet, and spicy notes. Tender cubes of eggplant are stir-fried to golden perfection and then coated in a luscious sauce made from soy sauce, rice vinegar, and a hint of sesame oil, with a touch of red pepper flakes for a subtle kick. Fresh garlic and green onions infuse each bite with aromatic depth, while a cornstarch slurry ensures a silky, restaurant-quality finish. Ready in just 25 minutes, this versatile, plant-based recipe makes a stunning side or a satisfying vegetarian main when paired with steamed rice. Perfect for weeknight dinners or casual entertaining, this dish is a must-try for lovers of Asian-inspired cuisine.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 tablespoons vegetable oil
• 3 garlic cloves
• 2 green onions
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoon red pepper flakes
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

Start by preparing the eggplants. Rinse and cut each medium eggplant into bite-sized cubes, keeping the skin on for added texture and nutrients.

Step 2

Mince the garlic cloves and chop the green onions, separating the greens from the white parts.

Step 3

In a small bowl, mix soy sauce, rice vinegar, sugar, red pepper flakes, and sesame oil. In another bowl, make a slurry by combining cornstarch with water, stirring until smooth.

Step 4

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and white parts of the green onions, stir-frying for about 30 seconds until fragrant.

Step 5

Add the cubed eggplant to the skillet, tossing to coat and stir-fry for 5-6 minutes or until the eggplant becomes tender and slightly browned.

Step 6

Pour the soy sauce mixture over the eggplant, stirring to combine. Reduce the heat to medium, and add in the cornstarch slurry, continuing to stir for another 2-3 minutes until the sauce thickens and coats the eggplant.

Step 7

Once the eggplant is well-coated and the sauce has thickened, remove the skillet from heat.

Step 8

Garnish with the green parts of the chopped green onions, and serve the stir-fried eggplant hot as a main dish or side.

Nutrition Facts

Serving size	(1095.5g)

Amount per serving	% Daily Value*
Calories	779.3

Total Fat 55.3g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 31.8g
Cholesterol 0mg	0%
Sodium 2322.8mg	0%
Total Carbohydrate 72.0g	0%
Dietary Fiber 31.0g	0%
Total Sugars 39.8g
Protein 13.9g	0%

Vitamin D 0IU	0%
Calcium 141.7mg	0%
Iron 3.4mg	0%
Potassium 2508.2mg	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: 59.2%

Protein: 6.6%

Carbs: 34.2%