This eggplant stir fry is an easy and delicious 20-minute meal idea. The eggplant is stir fried in a simple sweet and sour sauce for a quick and tasty dish the whole family will love.
- 1 tbsp white miso (20 g)
- 1 tbsp soy sauce or gluten-free tamari (15 mL)
- 1 tbsp rice vinegar (15 mL)
- ½ tsp chili flakes (reduce to ¼ tsp if sensitive to heat)
- 1 tsp coconut sugar, optional*
- 2 tbsp water (30 mL)
- 2 tbsp neutral oil, such as avocado or grape seed oil
- 2 Japanese eggplants, halved lengthwise, then cut diagonally into 3/4-inch pieces (9-10 cups/740 g)
- 3 cloves garlic, thinly sliced (20 g)
- 1 tbsp grated ginger (16 g)
- 6–8 green onions, thinly sliced, separating green and whites
- 1 tsp sesame oil, for garnish
- sesame seeds, for garnish
- Combine Sauce: In a small bowl, stir together miso, soy sauce, vinegar, chili flakes, 2 tbsp water and sugar, if using. Whisk until smooth. Set aside.
- Stir Fry Eggplant: In a large non-stick pan or work, heat oil over medium-high heat. When the pan is hot, add eggplant and green onion whites. Cook for 8-10 min, stirring often, until eggplant is tender and golden on all sides.
- Add ginger and garlic. Cook for another 1 min, stirring often, until fragrant.
- Reduce heat to medium, then add sauce. Cook for 1-2 min, stirring constantly, until eggplant absorbs the sauce.
- Serve: Transfer to a platter. Drizzle with sesame oil. Sprinkle with remaining green onions and sesame seeds, if desired.
I like the sauce with just a little sweetness to balance the umami and tangy flavour. It is optional. You can use coconut sugar, maple syrup, brown sugar or light brown sugar.
- Serving Size: 1
- Calories: 121
- Sugar: 4 g
- Sodium: 149 mg
- Fat: 10 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
Keywords: eggplant stir fry