Stir-Fried Eggplant with Garlic and Soy
Packed with bold, umami-rich flavors, this Stir-Fried Eggplant with Garlic and Soy is a quick and easy dish that’s perfect for busy weeknights or an elegant plant-based meal. Tender cubes of eggplant are stir-fried until golden and coated in a savory sauce made with soy sauce, tangy rice vinegar, a hint of sweetness, and aromatic garlic. A touch of red pepper flakes adds a gentle kick, while sesame oil delivers a nutty finish. This delicious eggplant stir-fry comes together in under 30 minutes, making it a great choice for anyone who loves fast, flavorful cooking. Serve it as a vegetarian main dish over steamed rice or as a vibrant side to complement other Asian-inspired recipes.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons vegetable oil
- 3 garlic cloves
- 2 green onions
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Start by preparing the eggplants. Rinse and cut each medium eggplant into bite-sized cubes, keeping the skin on for added texture and nutrients.
Mince the garlic cloves and chop the green onions, separating the greens from the white parts.
In a small bowl, mix soy sauce, rice vinegar, sugar, red pepper flakes, and sesame oil. In another bowl, make a slurry by combining cornstarch with water, stirring until smooth.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and white parts of the green onions, stir-frying for about 30 seconds until fragrant.
Add the cubed eggplant to the skillet, tossing to coat and stir-fry for 5-6 minutes or until the eggplant becomes tender and slightly browned.
Pour the soy sauce mixture over the eggplant, stirring to combine. Reduce the heat to medium, and add in the cornstarch slurry, continuing to stir for another 2-3 minutes until the sauce thickens and coats the eggplant.
Once the eggplant is well-coated and the sauce has thickened, remove the skillet from heat.
Garnish with the green parts of the chopped green onions, and serve the stir-fried eggplant hot as a main dish or side.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 39.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2508 mg | 53% | |
*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.
