Eggplant Stir-Fry

Savor the vibrant flavors and irresistible textures of this Eggplant Stir-Fry, a quick and easy dish bursting with colorful vegetables and a deliciously savory sauce. Tender eggplant cubes, crisp bell peppers, and sweet carrots come together with a tangy blend of soy sauce, hoisin sauce, and sesame oil, perfectly balanced with a hint of heat from red pepper flakes. Ready in just 30 minutes, this vegetarian stir-fry is ideal for a weeknight dinner or a light, flavorful side. Pair it with steamed rice or noodles to soak up every drop of the silky, umami-rich sauce. Packed with fresh ingredients and bold flavors, this stir-fry is sure to become a household favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 1 medium bell pepper
• 1 medium carrot
• 2 stalks green onions
• 3 garlic cloves
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 0.5 teaspoon red pepper flakes
• 3 tablespoons water

Directions

Step 1

Wash and dice the eggplants into 1-inch cubes, leaving the skin on for texture.

Step 2

Slice the bell pepper into thin strips and peel and slice the carrot into thin rounds.

Step 3

Chop the green onions, keeping the white and green parts separate for later use.

Step 4

Mince the garlic cloves.

Step 5

In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, cornstarch, and water until well combined and set aside.

Step 6

Heat a large skillet or wok over medium-high heat and add the vegetable oil.

Step 7

Once the oil is hot, add the diced eggplant. Stir-fry for about 5 minutes until the eggplant starts to brown and soften.

Step 8

Add the sliced bell pepper, carrot, minced garlic, and the white parts of the green onions to the skillet. Stir-fry for another 3 minutes until the vegetables are tender-crisp.

Step 9

Sprinkle the red pepper flakes over the vegetables, adjusting the amount according to your spice preference.

Step 10

Pour the sauce mixture into the skillet, stirring well to coat all the vegetables.

Step 11

Reduce the heat to medium and allow the sauce to simmer for 2-3 minutes until it thickens slightly.

Step 12

Add the green parts of the green onions and stir everything together gently.

Step 13

Serve the eggplant stir-fry hot as a main dish or side, optionally paired with steamed rice or noodles.

Nutrition Facts

Serving size	1306.2 grams (1306.2g)

Amount per serving	% Daily Value*
Calories	778

Total Fat 43.70g	56%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 24.10g
Cholesterol 1mg	0%
Sodium 3457mg	150%
Total Carbohydrate 93.80g	34%
Dietary Fiber 36.00g	129%
Total Sugars 49.60g
Protein 18.00g	36%

Vitamin D 0IU	0%
Calcium 189mg	15%
Iron 5mg	26%
Potassium 2972mg	63%

*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: 46.8%

Protein: 8.6%

Carbs: 44.6%