Whole30 Stir-Fried Eggplant with Garlic and Soy
Elevate your Whole30 meal plan with this flavorful Stir-Fried Eggplant with Garlic and Soy recipe! This vibrant dish features tender Chinese eggplant seared to golden perfection and coated in a savory sauce made with coconut aminos, sesame oil, and Whole30-compliant rice vinegar. Enhanced by aromatic garlic, green onions, and a touch of red pepper flakes, this recipe offers the perfect balance of heat and umami, without any added sugar or soy. Quick and easy to prepare in just 25 minutes, it’s a versatile dish that shines as a side or main when paired with cauliflower rice. Garnished with fresh cilantro and green onions for a pop of freshness, this Whole30-friendly eggplant stir-fry is a must-try for lovers of healthy, delicious meals!
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Recipe Information
Ingredients
- 2 large Chinese eggplant
- 4 cloves Garlic
- 2 stalks Green onions
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar (Whole30-compliant)
- 1 teaspoon Sesame oil
- 3 tablespoons Avocado oil
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Wash the eggplants thoroughly and cut them into bite-sized pieces, approximately 1 inch in size.
Mince the garlic cloves and thinly slice the green onions, separating the white and green parts.
In a small bowl, mix together coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Set the sauce mixture aside.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of avocado oil.
Working in small batches, sear the eggplant pieces for 2-3 minutes per side until golden brown and softened. Remove the seared eggplant and set aside on a plate.
Add the remaining 1 tablespoon of avocado oil to the skillet, followed by the minced garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant, being careful not to let the garlic burn.
Return the seared eggplant to the skillet and pour the prepared sauce over it. Toss to coat the eggplant evenly.
Reduce the heat to medium and cook for an additional 5-7 minutes, stirring occasionally, until the eggplant is tender and the sauce has slightly thickened.
Season with salt to taste and remove from heat.
Transfer the stir-fried eggplant to a serving plate and garnish with the green parts of the green onions and optional fresh cilantro.
Serve warm as a side dish or over cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 30.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1534 mg | 33% | |
*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.
