Gluten-Free Stir-Fried Eggplant with Garlic and Soy
Experience the perfect balance of savory, tangy, and slightly sweet flavors with this Gluten-Free Stir-Fried Eggplant with Garlic and Soy. This quick and easy dish highlights tender, golden-brown eggplant coated in a luscious garlic soy glaze made with gluten-free tamari or coconut aminos, rice vinegar, and a touch of natural sweetness from brown or coconut sugar. Enhanced with the nutty aroma of sesame oil and a sprinkle of sesame seeds for added flavor and texture, this dish is perfect as a side or served over steamed rice for a wholesome, gluten-free main course. Ready in just 25 minutes, this recipe is ideal for weeknight dinners or any time you’re craving a flavorful, plant-based creation that’s both satisfying and healthy.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 4 cloves Garlic
- 3 tablespoons Gluten-free soy sauce (tamari or coconut aminos)
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar (or coconut sugar for a refined sugar-free option)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 2 tablespoons Neutral cooking oil (e.g., avocado or vegetable oil)
- 1 teaspoon Sesame seeds
Instructions
Wash the eggplants, cut off the ends, and slice them into bite-sized pieces (about 1-inch cubes or half-moons, depending on the shape of the eggplant).
Mince the garlic and thinly slice the green onions, separating the white and green parts.
In a small bowl, mix the gluten-free soy sauce, rice vinegar, brown sugar, and 2 tablespoons of water. Stir until the sugar dissolves.
Dissolve the cornstarch in a separate small bowl with a teaspoon of water and set aside.
Heat a large nonstick skillet or wok over medium-high heat and add the neutral cooking oil.
Once the oil is hot, add the eggplant pieces in a single layer. Stir-fry for about 5 minutes, turning occasionally, until the eggplant is golden brown and tender.
Push the eggplant to one side of the pan. In the center, add the sesame oil, minced garlic, and the whites of the green onions. Stir-fry for 30 seconds until fragrant.
Pour in the soy sauce mixture and stir to coat the eggplant evenly.
Add the cornstarch slurry and stir quickly to thicken the sauce. This should only take about 30 seconds.
Remove the pan from heat and stir in the green parts of the green onions.
Sprinkle with sesame seeds before serving. Serve hot as a side dish or over rice for a light main course.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 39.5 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2700 mg | 57% | |
*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.
