Vegan Stir-Fried Eggplant

Vegan Stir-Fried Eggplant

This simple eggplant recipe is aromatic and flavorful.
This eggplant recipe makes a terrific side dish that can easily,taking it anywhere from mild to spicy hot, according to your liking.

Vegan Stir-Fried Eggplant

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.

Vegan Stir-Fried Eggplant

To stop the aubergine from soaking up too much oil, you coat it in a thin layer of cornflour first which also produces nice crisp edges during pan-frying. Thanks to aubergine’s firm and meaty texture, this dish is rather satisfying whether you’re vegan or not.

Vegan Stir-Fried Eggplant
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Vegan Stir-Fried Eggplant

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 324kcal
Author: Luda huang


  • 2 to 3 tablespoon oil
  • 1/2 onion
  • 3 cloves garlic minced
  • 1 to 2 red chilies depending on how spicy you want it
  • 1 Chinese Japanese eggplants large, with dark purple skin
  • 2 tablespoon soy sauce
  • 1/4 cup peanuts
  • 2 tablespoon chopped scallions


  • Chop eggplant into bite size pieces
  • Heat oil in a large skillet to medium. Add peanuts and stir to coat . Cook for 1 minutes, then remove to a plate and set aside.
  • Place 2 to 3 tablespoons oil to a wok or large frying pan over medium-high heat. Add the onion, the garlic, chili, and eggplant. Stir-fry for 5 minutes.When the wok or frying pan becomes dry, add a little of the water a few tablespoons at a time, enough to keep the ingredients frying nicely.Add 2 tablespoons soy sauce and peanuts continue stir-frying for 3 minutes.
    Stir-Fried Eggplant


Calories: 324kcal | Carbohydrates: 24g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Sodium: 1019mg | Potassium: 829mg | Fiber: 10g | Sugar: 11g | Vitamin A: 327IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 2mg

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