Eggplant Stir-Fry
Bursting with bold flavors and vibrant colors, this Eggplant Stir-Fry is a quick and easy vegetable-forward dish that's perfect for weeknight dinners or healthy meal prep. Tender cubes of eggplant are perfectly caramelized, then tossed with crisp bell peppers and carrots for a satisfying texture contrast. A savory sauce made with soy sauce, hoisin, sesame oil, and a hint of red pepper flakes brings an irresistible depth of flavor, while green onions and garlic add aromatic flair. Ready in just 30 minutes and easily paired with steamed rice or noodles, this stir-fry is a versatile and nutritious meal that will become a favorite in your dinner rotation. Keywords: eggplant stir-fry recipe, quick vegetarian dinner, healthy stir-fry, easy vegetable recipes.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 medium bell pepper
- 1 medium carrot
- 2 stalks green onions
- 3 garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 0.5 teaspoon red pepper flakes
- 3 tablespoons water
Instructions
Wash and dice the eggplants into 1-inch cubes, leaving the skin on for texture.
Slice the bell pepper into thin strips and peel and slice the carrot into thin rounds.
Chop the green onions, keeping the white and green parts separate for later use.
Mince the garlic cloves.
In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, cornstarch, and water until well combined and set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the diced eggplant. Stir-fry for about 5 minutes until the eggplant starts to brown and soften.
Add the sliced bell pepper, carrot, minced garlic, and the white parts of the green onions to the skillet. Stir-fry for another 3 minutes until the vegetables are tender-crisp.
Sprinkle the red pepper flakes over the vegetables, adjusting the amount according to your spice preference.
Pour the sauce mixture into the skillet, stirring well to coat all the vegetables.
Reduce the heat to medium and allow the sauce to simmer for 2-3 minutes until it thickens slightly.
Add the green parts of the green onions and stir everything together gently.
Serve the eggplant stir-fry hot as a main dish or side, optionally paired with steamed rice or noodles.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 49.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2972 mg | 63% | |
*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.
