Gluten-Free Eggplant Stir-Fry

Discover a vibrant and satisfying meal with this Gluten-Free Eggplant Stir-Fry, a quick and flavorful dish perfect for busy weeknights or health-conscious eats. Packed with tender, golden-browned eggplant, crisp bell peppers, sweet carrot strips, and crunchy snow peas, this stir-fry bursts with fresh, colorful vegetables. The savory gluten-free soy sauce blend, infused with garlic, ginger, and sesame oil, creates a perfectly balanced umami-packed sauce that clings beautifully to every bite. Ready in just 35 minutes, this recipe is a gluten-free delight that’s as nutritious as it is flavorful. Garnished with sesame seeds and green onions, it makes a wholesome, visually stunning centerpiece for any meal. Enjoy it as a standalone dish or pair it with steamed rice or quinoa for a hearty, plant-forward dinner!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 2 medium Bell peppers (any color)
• 1 large Carrot
• 100 grams Snow peas
• 2 cloves Garlic
• 1 inch Ginger
• 2 stalks Green onion
• 3 tablespoons Gluten-free soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame seeds

Directions

Step 1

Cut the medium eggplant into bite-sized cubes, place in a colander, and sprinkle with salt. Let sit for about 10 minutes to release excess moisture, then rinse off the salt and pat the eggplant dry with paper towels.

Step 2

Slice the bell peppers and carrot into thin strips. Trim the ends of the snow peas. Mince the garlic and finely grate the ginger.

Step 3

In a small bowl, combine the gluten-free soy sauce, sesame oil, cornstarch, and water. Mix well to create the sauce and set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and stir-fry for about 5-7 minutes, until the eggplant is golden and slightly softened. Remove the eggplant from the pan and set aside.

Step 5

Add the remaining tablespoon of vegetable oil to the pan. Stir in the garlic and ginger, and cook for 30 seconds until fragrant.

Step 6

Add the sliced bell peppers, carrot strips, and snow peas to the pan, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 7

Return the eggplant to the pan, and pour over the sauce. Stir well to coat all the ingredients, and cook for an additional 2-3 minutes until the sauce has thickened slightly.

Step 8

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

Step 9

Transfer the stir-fry to a serving dish, sprinkle with sesame seeds, and serve immediately.

Nutrition Facts

Serving size	1125.3 grams (1125.3g)

Amount per serving	% Daily Value*
Calories	756

Total Fat 47.40g	61%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 25.10g
Cholesterol 0mg	0%
Sodium 3412mg	148%
Total Carbohydrate 74.20g	27%
Dietary Fiber 28.20g	101%
Total Sugars 38.20g
Protein 17.30g	35%

Vitamin D 0IU	0%
Calcium 199mg	15%
Iron 7mg	41%
Potassium 2516mg	54%

*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: 53.8%

Protein: 8.7%

Carbs: 37.4%