This Eggplant Stir Fry with an irresistible ginger garlic sauce, is hands down the most delicious eggplant recipe I know. Ready in about 30 minutes, it's guaranteed to convert any eggplant hater!
If you are looking for tasty stir fries recipes for dinner, then try my ground chicken stir fry or the fire cracker shrimp recipe.
Eggplant in garlic sauce is a tasty dish but often a mushy mess and greasy in our local Chinese take out restaurant. I tried this recipe from omnivorescookbook.com and my family fell in love with it. I modified the ingredient measurements to suit my taste.
If cooked right, eggplant can be plump and juicy on the inside, beautifully caramelized on the outside, coated in an irresistible sauce and makes a satisfying weeknight dinner recipe that the whole family will love!
Eggplant can be tricky to cook—it becomes tender and succulent when deep-fried but soaks up oil, making it greasy. This eggplant stir fry recipe offers a healthier way to enjoy eggplant at home without sacrificing that restaurant-quality flavor like this crispy air fryer eggplant parmesan recipe.
The secret is to soak the chopped eggplant in salt water before stir frying. This process helps cooking it crispy and charred in the skillet with a smoky flavor and turns out less greasy. I loved this recipe from omnivorescookbook and then slightly modified it to suit our taste.
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Reasons to love it
Perefctly cooked eggplant: It results in a caramelized exterior with a melt in your mouth texture.
Less greasy: It uses a fraction of the oil when compared to the restaurant eggplant.
Flavorful: You will never want to cook eggplant any other way once you try this! It is the perfect balance of sweet and salty that is simply amazing like the black pepper chicken recipe.
Easy vegetarian dinner recipe: The classic Chinese eggplant stir fry with garlic sauce is often made using ground pork or chicken, however this recipe makes eggplant the star.
Featured comments
From Cindi: "Just delicious! Easy to make as well. The combination of the eggplant with the sauce is just perfect" ⭐️⭐️ ⭐️⭐️ ⭐️
From Paula: "So good and I love how easy it is to make. Thanks for another great recipe!" ⭐️⭐️ ⭐️⭐️ ⭐️
From Ruth: "Delicious. The sauce is great. Will be making again"⭐️⭐️ ⭐️⭐️ ⭐️
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Eggplants - We recommend picking Chinese or Japanese variety that are smooth, firm, shiny and blemish free as possible. They are tender, have less seeds and more sweeter when cooked. Look for ones that feel heavier for its size. It is an indication that it is fresh and hydrated.
- Soy sauce - We have used both regular and dark soy sauce.
- Sugar - White sugar adds a little sweetness which balances the umami and salty soy.
- Cornstarch - The secret to making them crispy and helps to thicken the sauce.
- Shallots - It adds texture, crunch and mild sweetness.
Type of eggplant to use
For the best taste and texture, use Chinese or Japanese eggplant. These are smaller, narrower, and longer, with fewer seeds and a vibrant purple color compared to the globe or American variety. You can also use American or Indian eggplant, also known as brinjal or aubergine.
Substitutions & Variations
- You can use other type of eggplants and still make an amazing dish following the given method. Make sure to peel the skin when using globe or American variety.
- Dark soy sauce adds deep color and more umami flavor. Feel free to use regular soy instead.
- Skip shallots and use ½ cup thinly sliced red onions.
Cutting the eggplant for stir fry
💡 How to cut eggplant for stir fries? We use the traditional roll-cut technique which increases the surface area for faster cooking. Starting on the rounded end, make a diagonal cut holding the knife at a 45-degree angle. Roll the vegetable 90 degrees or a quarter turn and cut again at the same angle. Continue rolling and cutting along the length until you reach the stem end. If you find this intimidating then just cut them into ¾-inch thick slices.
Tip - A lid or plate on top of the vegetable to ensure that they stay submerged.
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How to make eggplant stir fry?
Tip - Stir the sauce couple of times to dissolve any settled cornstarch before pouring into the skillet.
Serving suggestion
I absolutely love this eggplant stir fry with steamed rice or egg fried rice (as shown in the photo) to soak up the amazing garlicky sauce.
Drop that delivery menu and pair this dish with egg drop tomato soup, and honey sriracha chicken for an Asian inspired take out at home or for Lent dinner ideas.
Storage & Reheating
If you have any leftovers of the eggplant stir fry, let it cool completely before refrigerating in an airtight container for 3 to 4 days.
To reheat - Microwave it until thoroughly heated or heat it on the stovetop with a teaspoon of water to help the sauce reach the desired shine.
Helpful tips
- The garlic sauce is added at the end so that the vegetable does not get soggy.
- Use a total of 2 ½ tablespoons regular soy sauce if you don't have dark soy.
Recipe FAQs
It is widely available in Asian, Chinese, Indian grocery stores or you might find super fresh ones in your local farmers market. Look for ones that feels heavy for it's size with a shiny purple skin and without any bruises or discoloration.
Soaking eggplant cubes in salted water before cooking not only tempers the bitterness, but also makes them extra creamy when cooked into a stir fry.
Peeling the skin off Chinese eggplants before stir-frying is typically unnecessary as their skin is edible and rich in nutrients and fiber, helping in maintaining the vegetable's shape and texture during cooking.
However, American eggplants have thicker skins that may not soften adequately in the brief cooking time typical of stir-frying, so peeling them is recommended to ensure a smoother texture in the dish.
More 30 minute Asian meals:
This recipe is a slightly modified version from omnivorescookbook.com to suit our family's taste.
Eggplant Stir Fry
Ingredients
- 1 pound Chinese long eggplants (3 medium or 2 large)
- 1 teaspoon salt
- 2 tablespoons cornstarch
Sauce
- 3 tablespoons water
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 4 teaspoons sugar, white
- 2 teaspoons cornstarch
Stir fry
- 2 tablespoons vegetable or peanut oil
- 1 large shallot, thinly sliced (or use 2 medium)
- 3 large garlic cloves, minced or julienned
- 1 teaspoon ginger, minced or julienned
Instructions
- Slice the eggplant into ¾-inch to 1 inch thick chunks (refer notes on how to cut eggplant for stir frying). Place them in a large bowl filled with room temperature water, 1 teaspoon salt and gently mix to dissolve salt. Leave aside for 10-15 minutes. Tip - Place a plate or lid on top of the eggplant so they stay submerged in the water. Prepare sauce and chop aromatics in the mean time.
- Mix sauce - Add all sauce ingredients into a small bowl and mix well.
- Drain water and pat dry the eggplant chunks with paper towels. Sprinkle 2 tablespoons cornstarch and stir until thoroughly combined.
- Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Place eggplant in a single layer, trying not to overlap. Cook, turning them occasionally until all sides are deep brown and soft (7 to 9 minutes). Transfer them to a plate.Tip - Cook in two batches if using a smaller skillet.
- Reduce heat to medium, add remaining 1 tablespoon oil into the pan and stir fry shallots, garlic and ginger, for 1 to 2 minutes or softened. Add all eggplant chunks and sauce. Tip: Make sure to stir the sauce a couple of times before pouring to dissolve any cornstarch settled in the bottom.
- Toss gently a few times, until evenly combined and thickened. Serve hot with rice, fried rice or noodles.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
This recipe is slightly modified from omnivorescookbook.com and Mulberry Street.
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Cindi
Just delicious! Easy to make as well. The combination of the eggplant with the sauce is just perfect.
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Ruth
Delicious. The sauce is great. Will be making again.
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Paula
So good and I love how easy it is to make. Thanks for another great recipe!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡