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Close up of stir fried eggplant with green onion and sesame seeds in a bowl.

Eggplant Stir Fry

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Japanese-Inspired
  • Diet: Vegan

Description

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.


Ingredients

  • 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, minced or grated (20 g)
  • 1 tbsp grated ginger (16 g)
  • 68 green onions, thinly sliced, separating green and whites
  • 1 tsp sesame oil, for garnish
  • sesame seeds, for garnish

Instructions

  1. 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.
  2. Stir Fry Eggplant: In a large wok or skillet, 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. 
  3. Add ginger and garlic. Cook for another 1 min, stirring often, until fragrant. 
  4. Reduce heat to medium, then add sauce. Cook for 1-2 min, stirring constantly, until eggplant absorbs the sauce. 
  5. Serve: Transfer to a platter. Drizzle with sesame oil. Sprinkle with remaining green onions and sesame seeds, if desired. 

Notes

I like the sauce with just a little sweetness to balance the umami and tangy flavour with a slightly sweet flavor. It is optional. You can use coconut sugar, maple syrup, brown sugar or light brown sugar.

If you do not have a skillet that’s large enough so the eggplant pieces aren’t overcrowded, cook the eggplant in two batches, using 1 tablespoon of oil per batch. Cook the first batch, remove from the pan, heat another 1 tbsp oil and cook remaining eggplant.


Nutrition

  • 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