Whole30 Stir-Fried Eggplant with Garlic and Soy

Treat your taste buds to the bold and savory flavors of Whole30 Stir-Fried Eggplant with Garlic and Soy—a perfect dish for anyone pursuing a clean-eating lifestyle without sacrificing taste! This quick and easy recipe features tender bites of Chinese eggplant infused with a tantalizing sauce made from coconut aminos, sesame oil, and a kick of red pepper flakes. Searing the eggplant in avocado oil creates a golden, caramelized exterior while preserving a melt-in-your-mouth texture inside. Fragrant garlic, vibrant green onions, and a touch of rice vinegar add layers of irresistible flavor, making this dish a standout side or a satisfying main when served over cauliflower rice. Ready in just 25 minutes, this gluten-free, soy-free, and Whole30-compliant stir-fry is a nutrient-packed, versatile meal sure to delight!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 large Chinese eggplant
• 4 cloves Garlic
• 2 stalks Green onions
• 3 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar (Whole30-compliant)
• 1 teaspoon Sesame oil
• 3 tablespoons Avocado oil
• 0.5 teaspoon Red pepper flakes
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Wash the eggplants thoroughly and cut them into bite-sized pieces, approximately 1 inch in size.

Step 2

Mince the garlic cloves and thinly slice the green onions, separating the white and green parts.

Step 3

In a small bowl, mix together coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Set the sauce mixture aside.

Step 4

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil.

Step 5

Working in small batches, sear the eggplant pieces for 2-3 minutes per side until golden brown and softened. Remove the seared eggplant and set aside on a plate.

Step 6

Add the remaining 1 tablespoon of avocado oil to the skillet, followed by the minced garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant, being careful not to let the garlic burn.

Step 7

Return the seared eggplant to the skillet and pour the prepared sauce over it. Toss to coat the eggplant evenly.

Step 8

Reduce the heat to medium and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is tender and the sauce has slightly thickened.

Step 9

Season with salt to taste and remove from heat.

Step 10

Transfer the stir-fried eggplant to a serving plate and garnish with the green parts of the green onions and optional fresh cilantro.

Step 11

Serve warm as a side dish or over cauliflower rice for a complete Whole30 meal.

Nutrition Facts

Serving size	(761.9g)

Amount per serving	% Daily Value*
Calories	708.4

Total Fat 56.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2009.1mg	0%
Total Carbohydrate 51.3g	0%
Dietary Fiber 19.5g	0%
Total Sugars 30.9g
Protein 7.6g	0%

Vitamin D 0IU	0%
Calcium 100.3mg	0%
Iron 1.9mg	0%
Potassium 1534.4mg	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: 68.1%

Protein: 4.1%

Carbs: 27.7%