Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Garlicky Stir-Fried Eggplant

photo: Scott Phillips

Servings: 6 as a side dish

The subtle Asian flavors of garlic and ginger combine with sautéed eggplant to create
a wonderfully textured dish that you’ll want to make again and again. Serve over
jasmine rice for a delicious vegetarian main.

Ingredients

  • 2 lb. Chinese or Japanese eggplant (about 6 medium)
  • Kosher salt
  • 1 Tbs. cornstarch
  • 2 Tbs. vegetable oil; more as needed]
  • 1 Tbs. Asian (toasted) sesame oil
  • 10 large cloves garlic, minced (about 3 Tbs.)
  • 2 tsp. finely grated fresh ginger
  • 1 Tbs. soy sauce; more to taste
  • Sliced scallion (green part only, for garnish)

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 3
      Sodium (mg): 250
      Carbohydrates (g): 12
      Fiber (g): 4
      Sugar (g): 5
      Protein (g): 2

Preparation

  • Slice the eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
  • Put the eggplant in a colander in the sink or over a bowl, toss with 1 Tbs. salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
  • Sprinkle the cornstarch over the eggplant and toss to coat evenly. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
  • Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.  Add the soy sauce, and toss to combine, about 1 minute.
  • Serve topped with the scallion, and season to taste with soy sauce.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks