Eggplant Aubergine Stir Fry
Bring vibrant, savory flavors to your table with this Eggplant (Aubergine) Stir Fry—a quick and satisfying dish perfect for weeknight dinners or an impressive side. Tender, golden-brown eggplant cubes are tossed in a flavorful umami-packed sauce made with soy sauce, rice vinegar, and a hint of brown sugar for subtle sweetness. Infused with the warmth of fresh ginger, the zing of garlic, and optional chili flakes for a touch of heat, this dish delivers the perfect balance of sweet, spicy, and tangy. Ready in just 30 minutes, it’s garnished with fresh green onions and sesame seeds for a burst of color and crunch. Whether served on its own or paired with steamed rice, this vegan-friendly recipe is a delicious way to showcase the versatility of eggplant while keeping things quick, easy, and healthy. Perfect for lovers of Asian-inspired stir-fry dishes!
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Recipe Information
Ingredients
- 2 medium (approximately 500g) Eggplant (aubergine)
- 3 tablespoons Vegetable oil
- 4 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 3 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 2 teaspoons Brown sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon (optional) Red chili flakes
- 2 stalks, chopped Green onions
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Wash the eggplants thoroughly and cut them into bite-sized cubes, about 1-inch in size.
In a small bowl, mix together soy sauce, rice vinegar, brown sugar, cornstarch, water, and red chili flakes (if using). Set the sauce aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the cubed eggplants in a single layer. Cook for 6-8 minutes, stirring occasionally, until they are golden brown and tender. Remove the eggplants from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Reduce the heat to medium and add the minced garlic and ginger. Sauté for about 1 minute until fragrant.
Return the cooked eggplants to the pan and pour the prepared sauce over them. Stir well to coat the eggplants evenly with the sauce.
Increase the heat to medium-high and let the sauce cook for 2-3 minutes, stirring often, until it thickens and evenly coats the eggplant.
Turn off the heat and stir in the chopped green onions.
Transfer the stir fry to a serving dish and garnish with sesame seeds, if desired.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 42.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2639 mg | 56% | |
*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.
