Stir Fried Eggplant

Transform simple ingredients into a flavorful masterpiece with this Stir Fried Eggplant recipe! Tender cubes of eggplant are stir-fried to perfection in a savory sauce made from soy sauce, sesame oil, and a hint of sugar, delivering the perfect balance of umami and sweetness. Infused with garlic, ginger, and a pinch of red chili flakes, this dish bursts with aromatic freshness and just the right amount of heat. Quick to prepare with only 15 minutes of prep time and ready in under 30 minutes, it’s an excellent option for a weeknight side dish or a meatless main served over steamed rice. Garnished with vibrant green onions and thickened with a cornstarch slurry, this stir fry offers a delightful texture and rich flavor in every bite. Perfect for those seeking a vegetarian recipe that’s both healthy and satisfying, this stir-fried eggplant is sure to become a go-to favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons soy sauce
• 3 garlic cloves
• 1 inch piece ginger
• 3 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 3 green onions
• 0.5 teaspoon red chili flakes
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the eggplants and remove the stems. Cut into bite-sized pieces, approximately 1-inch cubes.

Step 2

Mince the garlic cloves and grate the ginger. Chop the green onions, separating the white and green parts.

Step 3

In a small bowl, mix the soy sauce, sesame oil, sugar, cornstarch, and water until well combined. Set aside.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 5

Add the minced garlic, grated ginger, and the white part of the green onions to the skillet. Stir fry for about 30 seconds until fragrant.

Step 6

Add the eggplant pieces to the skillet. Stir fry continuously for about 5-7 minutes until the eggplant is slightly tender and starting to brown.

Step 7

Sprinkle the salt, black pepper, and red chili flakes over the eggplant. Stir well to combine.

Step 8

Pour the prepared soy sauce mixture over the eggplant, stirring to coat the pieces evenly. Allow the sauce to simmer and thicken for about 2-3 minutes.

Step 9

Reduce the heat to medium-low and continue to stir fry for another 5 minutes until the eggplant is cooked through and the sauce has thickened to your desired consistency.

Step 10

Garnish with the green part of the chopped green onions before serving.

Step 11

Serve hot as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(808.8g)

Amount per serving	% Daily Value*
Calories	700.9

Total Fat 54.8g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 31.1g
Cholesterol 0mg	0%
Sodium 2344.6mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 23.4g
Protein 12.1g	0%

Vitamin D 0IU	0%
Calcium 134.5mg	0%
Iron 3.4mg	0%
Potassium 1767.7mg	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: 65.2%

Protein: 6.4%

Carbs: 28.4%