Eggplant Stir Fry

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

5 from 2 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Japanese-Inspired

Diet: Vegan

Servings:

Author: Deryn Macey

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
6-8 green onions thinly sliced, separating green and whites
1 tsp sesame oil for garnish
sesame seeds for garnish

Instructions

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 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.
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.

Video

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