Description
Whip up a quick flavorful eggplant stir fry with garlic sauce simple steps weeknightfriendly and surprisingly satisfying for busy evenings
Ingredients
2 medium eggplants, cut into 1-inch chunks
1–2 tablespoons neutral oil (divided)
Salt and pepper, to taste
3 garlic cloves, minced
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1/2 cup water or veggie broth
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Optional: 1 small red bell pepper, sliced
Optional: 1/2 teaspoon chili flakes or 1 small fresh chili, minced
Garnish: sliced green onions, sesame seeds
Instructions
- Prep the eggplant: generously sprinkle with salt and let rest 10 minutes. Pat dry. This pulls out excess moisture so the pieces brown nicely instead of stewing.
- Cook the eggplant: in a large skillet or wok, heat 1 tablespoon oil over medium-high. Add the eggplant in a single layer if possible, cooking in batches so they brown rather than steam. Turn once or twice until deeply golden and tender, about 6–8 minutes. Remove to a plate.
- Sauté the garlic: add a touch more oil if needed, then sauté the garlic for about 30 seconds until fragrant but not burnt.
- Make the garlic sauce: pour in soy sauce, rice vinegar, honey, and water. Bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes, until the sauce thickens to a glossy, pourable glaze.
- Finish the stir-fry: return the eggplant to the pan, add bell pepper if using, and toss to coat with the sauce. Cook 1–2 minutes more to let flavors mingle and the peppers soften just a touch. Taste and season with a pinch of salt if needed.
- Finish with aroma and color: drizzle sesame oil over the skillet, and scatter green onions and sesame seeds. Serve hot.
- Serving idea: spoon over warm rice or toss with noodles for a complete meal. A squeeze of lime adds a bright finish if you like.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 240 calories
- Sugar: 8 g
- Fat: 12 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
Keywords: eggplant, stir fry, garlic sauce, glossy glaze, weeknight dinner, vegetarian, gluten-free, rice, noodles, Asian-inspired