Sugar-Free Stir Fried Eggplant

Indulge in the bold, savory flavors of this Sugar-Free Stir Fried Eggplant, a quick and wholesome dish that’s big on taste and low on guilt. Perfectly golden eggplant cubes are stir-fried to tender perfection and infused with a fragrant medley of garlic, fresh ginger, and sesame oil. This sugar-free recipe gains its irresistible umami punch from tamari or soy sauce and a touch of rice vinegar, while red chili flakes add a subtle kick of heat. Finished with fresh cilantro, crisp green onions, and optional sesame seeds, this gluten-free, vegan-friendly meal is ready in just 30 minutes. Serve it as a delightful standalone or pair it with steamed rice or quinoa for a satisfying dinner that’s full of plant-based goodness.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium (about 1.5 lbs total) Eggplant
• 2 tablespoons Avocado oil
• 4 cloves, minced Garlic
• 1 inch, peeled and finely grated Fresh ginger
• 3 tablespoons Tamari or soy sauce (low-sodium, if preferred)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 3 stalks, thinly sliced (white and green parts separated) Green onions
• 0.25 teaspoon Red chili flakes
• 2 tablespoons, chopped Fresh cilantro
• 1 teaspoon (optional, for garnish) Sesame seeds

Directions

Step 1

Wash the eggplants thoroughly, then dice them into bite-sized cubes (about 1-inch). Sprinkle a pinch of salt over the cubes and let them sit in a colander for 10 minutes to release excess moisture. Rinse and pat them dry with a clean towel.

Step 2

Heat a large non-stick skillet or wok over medium heat. Add 1 tablespoon of avocado oil, and once hot, add the eggplant cubes in a single layer. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 3-4 minutes. Remove from the pan and set aside.

Step 3

In the same skillet or wok, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.

Step 4

Return the eggplant to the skillet and stir to combine. Add the tamari or soy sauce, rice vinegar, sesame oil, and red chili flakes. Toss everything together to coat the eggplant evenly.

Step 5

Cook for another 3-5 minutes, stirring occasionally, until the eggplant is tender but not mushy and the sauce has absorbed into the vegetables.

Step 6

Remove the skillet from the heat. Toss in the green parts of the green onions and the chopped cilantro.

Step 7

Transfer the stir-fried eggplant to a serving dish, and garnish with sesame seeds if desired. Serve immediately, either on its own or with steamed rice or quinoa.

Nutrition Facts

Serving size	(1510.1g)

Amount per serving	% Daily Value*
Calories	810.8

Total Fat 45.5g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 3239.2mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 45.1g	0%
Total Sugars 52.1g
Protein 22.3g	0%

Vitamin D 0IU	0%
Calcium 192.9mg	0%
Iron 5.0mg	0%
Potassium 3683.5mg	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: 46.4%

Protein: 10.1%

Carbs: 43.5%