Soy-Free Stir Fried Eggplant
Elevate your weeknight dinners with this Soy-Free Stir Fried Eggplant, a flavorful twist on a classic stir fry. Perfect for those avoiding soy, this dish features tender eggplant infused with a savory, slightly sweet sauce made from coconut aminos, maple syrup, and apple cider vinegar. The combination of garlic, ginger, and a hint of heat from optional red chili flakes creates an irresistible aroma and depth of flavor. This quick and healthy recipe takes just 30 minutes from start to finish, making it a hassle-free addition to your meal rotation. Garnished with fresh green onions and sesame seeds, and optionally drizzled with toasted sesame oil, this dish pairs beautifully with steamed rice or can shine on its own as a satisfying side. Whether you're whipping up dinner for the family or meal-prepping for your week, this soy-free eggplant stir fry is a guaranteed crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 Eggplant (medium, slender variety like Japanese or Chinese)
- 3 tablespoons Avocado oil (or another neutral, high-heat oil)
- 3 Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Coconut aminos (for a soy-free, savory alternative)
- 1 teaspoon Maple syrup
- 0.25 teaspoon Red chili flakes (optional, for heat)
- 2 Green onions (thinly sliced)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Toasted sesame oil (optional, for flavor)
Instructions
Wash the eggplants and cut them into bite-sized pieces. Set them aside.
In a small bowl, mix together the apple cider vinegar, coconut aminos, maple syrup, and red chili flakes (if using). This will be the sauce. Set it aside.
Heat a large skillet or wok over medium-high heat. Add the avocado oil.
Once the oil is hot, add the eggplant pieces and sprinkle them with salt. Sauté for 8-10 minutes, stirring occasionally, until the eggplant is golden brown and soft. If the pan looks dry, add a little more oil or a splash of water to prevent sticking.
Push the eggplant to the edges of the pan and add the minced garlic and grated ginger to the center. Sauté for 30 seconds until fragrant, then mix with the eggplant.
Pour the sauce over the eggplant and stir well to coat. Cook for another 2-3 minutes until the sauce thickens slightly and evenly coats the eggplant.
Remove the pan from heat and drizzle with toasted sesame oil for added flavor, if desired.
Garnish with sliced green onions and sesame seeds before serving. Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 18.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 615 mg | 13% | |
*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.
