eggplant stir fry

Spread the love

Eggplant stir fry recipes . this recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive. It’s a simple aubergine stir-fry flavoured with a bunch of aromatics in a salty, sweet and sour glaze served over a bowl of steaming hot rice.

eggplant stir fry

Cut well eggplant

You will need slender Korean/Asian eggplants for this recipe. They have tender skin and sweet flesh.

I love the eggplants when they soak up all the delicious savory flavors, When served over a bowl of steamed rice, the dish makes a satisfying dinner with affordable ingredients and is loaded with nutrition.

eggplant stir fry

Best ever eggplant stir fry recipes

Place aubergine / eggplant pieces in a colander over a deep plate. Sprinkle liberally with salt and set aside for the salt to draw the bitterness out.


blueberry oatmeal recipes

Chicken Cordon Bleu

Sweet and sour pork

Braised chicken wings

Vegetable Soup with Noodles

buttery dinner rolls recipes

Vegan Stir-Fried Eggplant

peanut noodles recipes

eggplant stir fry
Pin Recipe
Print Recipe

eggplant stir fry

  • pan
This recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: eggplant stir fry
Servings: 2
Calories: 133kcal
Author: Luda huang


  • pan


  • 1 medium Korean/Asian eggplant or 2 small, about 8 ounces
  • 1/2 medium onion
  • 2 small red chili peppers
  • 2 garlic cloves thinly sliced
  • 1 small thumb size ginger cut into short matchsticks
  • cooking oil
  • Seasoning
  • 1 tablespoon soy sauce
  • Pinch salt and pepper
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon sesame seeds


  • Cut the eggplants lengthwise in halves. Then cut diagonally into about 1/4-inch thick slices. Thinly slice the onion.
  • Heat a pan with 1 tablespoon of cooking oil over medium high heat. Add the onion, garlic, and ginger, and stir-fry until fragrant. Add the eggplants and stir-fry, for a minute or two until they start to soften.
  • Stir in the sauce mix, and then add the peppers.
  • Continue to stir-fry until the eggplants are well coated with the seasoning and the pepper is slightly wilted. Season with salt and pepper to taste. Turn the heat off. Drizzle the sesame oil over, and mix well again. Sprinkle with the sesame seeds to serve.


Calories: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 513mg | Potassium: 729mg | Fiber: 8g | Sugar: 12g | Vitamin A: 481IU | Vitamin C: 73mg | Calcium: 39mg | Iron: 1mg

Spread the love

3 thoughts on “eggplant stir fry”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating