Soy-Free Stir-Fried Eggplant with Garlic and Soy
Experience a delightful twist on a classic with this Soy-Free Stir-Fried Eggplant with Garlic and "Soy." Perfect for those seeking a soy-free alternative, this vibrant dish swaps traditional soy sauce for savory coconut aminos, creating a rich, umami-packed flavor. Tender, golden-browned eggplant is stir-fried with fragrant garlic, a tangy rice vinegar glaze, and a hint of natural sweetness from maple syrup, all brought together in just 30 minutes. Finished with a sprinkle of fresh green onions and optional chili flakes for a slight kick, this versatile recipe is ideal as a satisfying plant-based entrée over steamed rice or as a flavorful side dish. Bursting with wholesome ingredients and easy to prepare, it’s the perfect solution for a quick, healthy, and soy-free dinner.
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Recipe Information
Ingredients
- 2 medium (approx. 1 lb) Eggplant
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 3 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 0.5 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the eggplants into bite-sized cubes, about 1-inch pieces. Sprinkle the cubes with 1/2 teaspoon of salt and let them sit for 10 minutes while you prepare the other ingredients. This helps reduce bitterness and moisture.
Peel and finely chop the garlic. Thinly slice the green onions, keeping the white and green parts separate.
In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, cornstarch, and water to form the stir-fry sauce. Set aside.
After the eggplants have rested, pat them dry with a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook for 5-7 minutes, stirring often, until the eggplant becomes tender and slightly golden. Remove the cooked eggplant from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped garlic and the white parts of the green onions. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
Add the cooked eggplant back to the skillet. Pour the stir-fry sauce over the eggplant and toss well to coat everything evenly. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the eggplant.
Sprinkle the green parts of the green onions and optional red chili flakes over the stir-fried eggplant. Stir gently to combine.
Season with additional salt and pepper to taste, if needed.
Serve hot as a main dish over steamed rice or as a side dish alongside your favorite meal.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 48.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2424 mg | 52% | |
*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.
