Stir Fried Eggplant
Elevate your weeknight cooking with this irresistible Stir Fried Eggplant recipe, a perfect blend of bold flavors and tender texture. Featuring bite-sized pieces of eggplant stir-fried to golden perfection, this dish is infused with the fragrant duo of garlic and ginger, a soy sauce-based glaze, and a hint of sesame oil for an Asian-inspired touch. Red chili flakes provide a subtle kick, while green onions add a pop of freshness. Quick and easy to prepare in under 35 minutes, this recipe is ideal as a hearty side dish or served over steamed rice for a wholesome, plant-based meal. Perfect for eggplant lovers, this stir-fry offers a savory symphony of flavors that is both healthy and comforting.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons soy sauce
- 3 garlic cloves
- 1 inch piece ginger
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 green onions
- 0.5 teaspoon red chili flakes
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the eggplants and remove the stems. Cut into bite-sized pieces, approximately 1-inch cubes.
Mince the garlic cloves and grate the ginger. Chop the green onions, separating the white and green parts.
In a small bowl, mix the soy sauce, sesame oil, sugar, cornstarch, and water until well combined. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic, grated ginger, and the white part of the green onions to the skillet. Stir fry for about 30 seconds until fragrant.
Add the eggplant pieces to the skillet. Stir fry continuously for about 5-7 minutes until the eggplant is slightly tender and starting to brown.
Sprinkle the salt, black pepper, and red chili flakes over the eggplant. Stir well to combine.
Pour the prepared soy sauce mixture over the eggplant, stirring to coat the pieces evenly. Allow the sauce to simmer and thicken for about 2-3 minutes.
Reduce the heat to medium-low and continue to stir fry for another 5 minutes until the eggplant is cooked through and the sauce has thickened to your desired consistency.
Garnish with the green part of the chopped green onions before serving.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1768 mg | 38% | |
*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.
