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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.


  • 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


  • 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.


Rate or Review

Reviews (3 reviews)

  • BeginnerCookLisa | 03/28/2020

    Delicious. Even the eggplant haters loved this one. Easy!

  • User avater
    Amy | 10/01/2019

    The directions say “flipping once” which means this isn’t a stir fry, despite the title. Even with all the garlic, and some ginger & soy sauce, it ended being kinda “meh”. We served sambal oelek on the side, which helped. But we still wouldn’t make it again.

  • smadar718 | 06/04/2019


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