Eggplant Stir Fry
Eggplant Stir Fry is a delicious dish made with eggplants and other vegetables, drenched in the umami flavors of tamari.
There is chicken stir fry, there is vegetable stir fry, and then there is eggplant stir fry! Many of us go as far as carrots and bell peppers when it comes to a stir-fry, but not many think about adding eggplant to the dish.
So, for all those who love eggplant , this unique eggplant stir fry recipe is just for you!
If you love this post, you’ll also want to check out Japchae (Korean Stir-Fry Noodles) and Stir-Fried Burdock Root.
What Is Eggplant Stir Fry?
When you hear the word stir fry, the first thing that comes to your mind would be Chinese food. And why not? It is an authentic Chinese concept. A stir fry is actually a cooking technique that has been used in Chinese cuisine since ancient times.
The technique is about the cooking of sauteing ingredients in oil at a high flame in a wok. This way, the ingredients are glossy and cooked to perfection.
So when we say eggplant stir fry, it clearly means cooking eggplant using the traditional Chinese technique. However, eggplant is a tough vegetable, and to save time and for added convenience, we are going to cook it beforehand and then combine it with other ingredients in a wok or skillet.
Why you’ll love this Stir Fried Eggplant
- Flavorful and Savory: This stir-fry is packed with a combination of savory and spicy flavors that tantalize the taste buds.
- Vibrant and Colorful: The array of colorful vegetables, including bell peppers and carrots, make this dish visually appealing and nutritious.
- Healthy and Nutritious: Loaded with wholesome ingredients like eggplant, bell peppers, and carrots, this dish is a nutritious choice for a balanced meal.
- Quick and Easy: With straightforward preparation steps, this recipe is ideal for busy weeknight dinners when you want something delicious in a hurry.
Ingredient Needed to Make Eggplant Stir Fry
This recipe is super simple, and all the ingredients are readily available at the grocery store. Here is everything you will need:
- Eggplant: It’s the main ingredient of the dish. We will bake them beforehand, so they are nice and cooked.
- Vegetables: I love to use onions, carrots, and bell peppers for this recipe. They bring texture, flavor as well as color to the dish.
- Seasoning: I like to keep things simple so that I enjoy the true flavors of vegetables in the stir-fry. So, I use salt and pepper only.
- Dried chilies: to bring in the heat, I use dried red chilies. They not just make it spicy but also adds flavor and color to the dish.
- Tamari: tamari is the Japanese version of soy sauce. It is made from fermenting soybeans. It is darker in color, is less salty, and far richer than a regular soy sauce. It is the ingredient that brings umami flavor to the dish, and you won’t need anything else after this.
How to Make Eggplant Stir Fry
Now making eggplant stir-fry is super easy. All you have to do is follow the steps mentioned below:
- Dice the eggplants, soak them in saltwater. Drain and pat dry. Combine it with olive oil, salt and pepper and bake for 30 minutes at 425 degrees F.
- In a wok, heat oil, add onions, garlic, red chilis, bell peppers, and carrots. Sautee for about 5 minutes until the carrot is soft.
- Pour in tamari and continue to cook for 2 to 3 minutes.
- Next, add baked eggplant and mix well so that the sauce coats the eggplant as well.
- Turn off the heat and serve.
Recipe Tips
Be sure to not skip the saltwater soak for the eggplants before you start cooking! This will eliminate the bitter flavor.
Substitutions and Variations
- You can follow these same instructions to make any stir fry. Just replace the eggplant with tofu, mushrooms, chickpeas, or zucchini and you can have a different stir fry every night of the week.
- You can also give this stir fry a Thai-inspired twist by adding Thai basil, chiles, and a spash of cocnut aminos.
Storage Tips
Storing eggplant stir-fry is straightforward. All you have to do is place it in an airtight container and store it in the refrigerator. It stays fresh for up to 5 days. So, you can prepare it in advance and eat it during the week.
Furthermore, you can also store baked eggplants for as long as 3 days in the refrigerator. So, when you feel like eating the stir-fry, you can use the baked eggplants to make stir-fry.
How To Serve Stir Fried Eggplant
Well, honestly, I love to eat eggplant stir fry as it is. But, you can serve it alongside several other things as well. Here are a few ideas:
- Rice: Serve it alongside garlic rice. It is the best pair ever. Furthermore, you can also try it with coconut rice. The unique, slightly sweet flavor of coconut rice will really compliment the eggplant stir-fry.
- Noodles: Rice noodles go perfectly well with eggplant stir-fry.
- Flatbread: Believe it or not, you can also serve it with flatbread. It tastes really nice.
- Tortilla: How about you make a burrito out of the eggplant? Get creative and try it! I am sure you will love it. Plus, this will make it a perfect lunch idea.
Recipe FAQs
Once you have diced the eggplant, place it in cold, salted water for about 20 to 30 minutes. This takes away the bitter flavor of the eggplant.
Choose an eggplant that has glossy and shiny skin and is without any brown spots. To see if it is ripe, press your thumb lightly on its skin. If it leaves a print, it means the eggplant is ripe and ready to be cooked. Lastly, look for a small eggplant as they are sweeter and have less seeds than their larger, bitter counterparts.
Yes! These are both regional terms for the same vegetable, so this recipe could also be called an aubergine stir fry or stir fried aubergine!
Most people deep fry eggplant, which requires a lot of oil. To make a healthy eggplant recipe, you’ll want to roast or bake your diced eggplant for about 20 minutes at 425 degrees F. You can also air fry diced eggplants, which takes less time and results in perfectly cooked eggplant.
More Delicious Eggplant Recipes
- Eggplant In Garlic Sauce
- Vegan Eggplant Parmesan
- Vegan Stuffed Eggplant
- Baby Eggplant Coconut Curry
- Ratatouille
Now, let us not wait any further; read head for this easy, vegan, and gluten-free eggplant recipe.
If you enjoyed this post and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Join Our Facebook Juice Support Group
Love seasonal recipes? Don’t miss out on my special offer for a limited time! Grab all three of my cookbooks for just $19.99! They’re filled with delicious, healthy dishes that are perfect for every season. Hurry and get your set before the offer ends!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthier Steps.
Eggplant Stir Fry
Ingredients
- 1 large eggplants diced
- 1/4 cup olive oil or 1/2 cup vegetable broth for sauteing veggies
- 1 medium onions sliced
- 2 cloves garlic chopped
- 1 medium carrots peeled and chopped
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 2 small dried chilies halved, or 1/4 teaspoon cayenne pepper powder
- 2 tablespoons Tamari or Bragg’s Liquid Aminos
- 1 teaspoon black pepper optional
- 1/2 teaspoon salt or season to taste
Instructions
- Cut the eggplants into 1-inch cubes and place them in a large bowl.
- Add ¼ cup olive oil, salt, and pepper and mix well.
- Place the eggplant on the baking tray evenly and place it in a preheated oven at 425 degrees F for 30 minutes. Flip the eggplant when it is halfway cooked.
- In the meanwhile, heat oil in a large skillet.
- Add onions, garlic, carrots, bell peppers, and dried chilies.
- Saute for 3 to 5 minutes until the carrots start getting soft.
- Next, add tamari and continue to cook for 3 to 4 minutes.
- Add baked eggplant, and stir for a minute or so until every ingredient is well combined.
Looks very nice,i will try this next week
let me know how you liked it when you get a chance to prepare.
Looks healthy and tasty,I will try cook this for my family
I’m not a fan of eggplant but my uncle loves it. I’ll this this recipe to his wife so she can make it for him.
I don’t like eggplant but this dish looks too delicious to skip! 😍
i make a curry like this often – the only difference is mine does not have carrots but that does add some crispiness and color to it so will try it soon
Honestly, I can’t believe how good this recipe is! Thank you so much for sharing
In India we call it Bangan ka bharta. Your Eggplant Stir Fry recipe is a winner! Your detailed instructions and enticing description make it easy to follow. I appreciate how you make cooking this dish seem both fun and delicious. Can’t wait to try it out myself!
Your photos look absolutely delicious! We don’t eat eggplant very often around here, I need to give this a try.
Looks absolutely amazing and healthy, thank you for sharing
Oh this just looks divine! I ‘m so excited the next time I meal-plan for next week.