Eggplant Aubergine Stir Fry

Bring vibrant, savory flavors to your table with this Eggplant (Aubergine) Stir Fry—a quick and satisfying dish perfect for weeknight dinners or an impressive side. Tender, golden-brown eggplant cubes are tossed in a flavorful umami-packed sauce made with soy sauce, rice vinegar, and a hint of brown sugar for subtle sweetness. Infused with the warmth of fresh ginger, the zing of garlic, and optional chili flakes for a touch of heat, this dish delivers the perfect balance of sweet, spicy, and tangy. Ready in just 30 minutes, it’s garnished with fresh green onions and sesame seeds for a burst of color and crunch. Whether served on its own or paired with steamed rice, this vegan-friendly recipe is a delicious way to showcase the versatility of eggplant while keeping things quick, easy, and healthy. Perfect for lovers of Asian-inspired stir-fry dishes!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium (approximately 500g) Eggplant (aubergine)
• 3 tablespoons Vegetable oil
• 4 cloves, minced Garlic
• 1 tablespoon, minced Fresh ginger
• 3 tablespoons Soy sauce
• 1.5 tablespoons Rice vinegar
• 2 teaspoons Brown sugar
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon (optional) Red chili flakes
• 2 stalks, chopped Green onions
• 1 teaspoon (optional, for garnish) Sesame seeds

Directions

Step 1

Wash the eggplants thoroughly and cut them into bite-sized cubes, about 1-inch in size.

Step 2

In a small bowl, mix together soy sauce, rice vinegar, brown sugar, cornstarch, water, and red chili flakes (if using). Set the sauce aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the cubed eggplants in a single layer. Cook for 6-8 minutes, stirring occasionally, until they are golden brown and tender. Remove the eggplants from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the pan. Reduce the heat to medium and add the minced garlic and ginger. Sauté for about 1 minute until fragrant.

Step 5

Return the cooked eggplants to the pan and pour the prepared sauce over them. Stir well to coat the eggplants evenly with the sauce.

Step 6

Increase the heat to medium-high and let the sauce cook for 2-3 minutes, stirring often, until it thickens and evenly coats the eggplant.

Step 7

Turn off the heat and stir in the chopped green onions.

Step 8

Transfer the stir fry to a serving dish and garnish with sesame seeds, if desired.

Step 9

Serve hot as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	1201.7 grams (1201.7g)

Amount per serving	% Daily Value*
Calories	697

Total Fat 43.00g	55%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 26.00g
Cholesterol 0mg	0%
Sodium 1760mg	77%
Total Carbohydrate 77.10g	28%
Dietary Fiber 32.10g	115%
Total Sugars 42.30g
Protein 16.20g	32%

Vitamin D 0IU	0%
Calcium 158mg	12%
Iron 4mg	22%
Potassium 2639mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 8.5%

Carbs: 40.6%