Sugar-Free Stir Fried Eggplant
Elevate your weeknight dinners with this vibrant and flavorful Sugar-Free Stir Fried Eggplant recipe! Packed with tender, golden-brown cubes of eggplant, aromatic garlic and ginger, and a zesty blend of tamari, rice vinegar, and sesame oil, this dish is proof that healthy eating can be utterly delicious. Perfect for those seeking a refined sugar-free option, this stir-fry shines with fresh cilantro, green onions, and a warming kick of red chili flakes. Ready in just 30 minutes, it’s a quick and wholesome meal that pairs beautifully with steamed rice or quinoa. Make it for an effortlessly satisfying and nutrient-packed dish that’s naturally gluten-free, vegetarian, and easy to customize!
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs total) Eggplant
- 2 tablespoons Avocado oil
- 4 cloves, minced Garlic
- 1 inch, peeled and finely grated Fresh ginger
- 3 tablespoons Tamari or soy sauce (low-sodium, if preferred)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 3 stalks, thinly sliced (white and green parts separated) Green onions
- 0.25 teaspoon Red chili flakes
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Wash the eggplants thoroughly, then dice them into bite-sized cubes (about 1-inch). Sprinkle a pinch of salt over the cubes and let them sit in a colander for 10 minutes to release excess moisture. Rinse and pat them dry with a clean towel.
Heat a large non-stick skillet or wok over medium heat. Add 1 tablespoon of avocado oil, and once hot, add the eggplant cubes in a single layer. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 3-4 minutes. Remove from the pan and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of avocado oil. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
Return the eggplant to the skillet and stir to combine. Add the tamari or soy sauce, rice vinegar, sesame oil, and red chili flakes. Toss everything together to coat the eggplant evenly.
Cook for another 3-5 minutes, stirring occasionally, until the eggplant is tender but not mushy and the sauce has absorbed into the vegetables.
Remove the skillet from the heat. Toss in the green parts of the green onions and the chopped cilantro.
Transfer the stir-fried eggplant to a serving dish, and garnish with sesame seeds if desired. Serve immediately, either on its own or with steamed rice or quinoa.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 52.1 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3684 mg | 78% | |
*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.
