Eggplant Stir Fry

Name: Eggplant Stir Fry
Prep time: 25 min
Cook time: 15 min
Ingredients: 1 pound Chinese long eggplants (3 medium or 2 large); 1 teaspoon salt; 2 tablespoons cornstarch; 3 tablespoons water; 2 tablespoons soy sauce; 1/2 tablespoon dark soy sauce; 4 teaspoons sugar, white; 2 teaspoons cornstarch; 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

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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!

white bowls with fried rice and sautéed eggplant.

Eggplant in garlic sauce is a tasty dish but often a mushy mess and greasy in our local Chinese take out restaurant.

If cooked right, it 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!

Also known as aubergine or brinjal, it can be a very tricky vegetable to cook. Deep frying makes it super tender and succulent but also greasy as the vegetable acts like a sponge soaking up the oil. There are definitely healthier ways to make eggplant stir fry at home without sacrificing the restaurant flavor like this air fryer eggplant parmesan.

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.

Use Chinese or Japanese eggplant for the best taste & texture. It is small, narrow and long in shape with fewer seeds, and bright purple when compared to the globe or American variety.

Knowing what to look for when buying at the grocer is pretty simple. Look for fresh, smooth, shiny ones free of any brown spots for a creamier texture and sweeter taste when cooked. Aged ones tend to be chewy and slightly bitter in taste. If you use a regular American variety, I recommend peeling off the tough skin.

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Why you'll love this recipe?
Ingredients
Substitutions & Variations
How to make?
How to serve?
Storage & Reheating
Helpful tips
Recipe FAQs
More 30 minute Asian meals:
Eggplant Stir Fry

Why you'll love this recipe?

Perfectly cooked vegetable - A common problem when cooking eggplant cubes is that they turn into mush before they sear. We fix that by cutting them into larger pieces and searing at a fairly higher temperature which results in caramelized exterior and seals the moisture inside, that just melts in your mouth.
Easy Meatless meal - This classic Chinese eggplant stir fry with garlic sauce is often made using ground pork or chicken, however this recipe makes eggplant the star resulting in a great vegetarian dish like this butter chickpeas.
Made with very less oil - It uses a fraction of the oil when compared to the restaurant version.
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.

Ingredients

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.

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.

How to make?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

two hands cutting Chinese eggplants placed on a wooden cutting with a knife.

water being poured into a glass bowl filled with cut eggplant.

We use the tradional 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. (Tip - If you find this intimidating then just cut them into ¾-inch thick slices).
Add all the cut vegetable into a large bowl and fill it with room temperature water along with a teaspoon of salt.

a hand stirring eggplant chunks in in a glass bowl.

3. Give a good stir to dissolve the salt and gently press using a spoon to make sure all the vegetable is submerged in the salted water. Let soak for 10 to 15 minutes.

4. Tip - Place a lid or plate on top the vegetable to make sure they stay submerged.

two hands stirring stir fry sauce in a glass measuring bowl.

a hand drying eggplant chunks in a glass bowl with paper towel.

5. Make sauce - Add both soy sauces, sugar, cornstarch and some water into a small measuring cup, and stir well until sugar is dissolved.

6. Remove the plate and drain all the salted water. Pat dry using a paper towel to make sure that they are mostly dry.

a hand sprinkling cornstarch over cut eggplant.

two hands stirring cut eggplant with cornstarch.

7. Sprinkle 2 tablespoons of cornstarch on the vegetable.

8. Toss well to make sure that the cornstarch is coated evenly.

eggplant chunks cooking in a white skillet.

9. Heat some oil in a large non-stick skillet over medium high heat. When hot, add the eggplant cubes in a single layer (you can try to move them snug to fit). Cook in two batches if using a smaller pan. Remove the first batch out of the pan, heat a teaspoon of oil and repeat process with the second batch.

10. Cook, turning them occasionally, until deep brown on all sides (About 7 to 8 minutes). You can lower the heat if it looks like they’re starting to burn.

a hand sautéing sliced onion, ginger and garlic in a small skillet.

sauce being poured into cooked eggplant in a white skillet.

11. Heat another teaspoon of oil in the same pan, reduce heat to medium and saute sliced shallots, chopped ginger and garlic until fragrant and softened.

12. Add the cooked vegetable, give a gentle stir and pour the combined sauce and toss until evenly combined (the sauce thickens instantaneously).

Tip - Stir the sauce couple of times to dissolve any settled cornstarch before pouring into the skillet.

How to serve?

I absolutely love this 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, cucumber salad and honey sriracha chicken for an Asian inspired take out at home.

Storage & Reheating

If you have leftovers, 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.

Tip - Use a gentle tossing motion when stir frying the cooked eggplant with the garlic sauce.

Recipe FAQs

Where can I buy Chinese eggplant?

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.

Can I use regular Eggplant?

Sure can! This classic dish is best made with the gorgeous sweet, tender Chinese or Japanese variety. But feel free to use American or Indian variety.

Why do you soak eggplant before cooking?

Soaking eggplant cubes in salted water before cooking not only tempers the bitterness, but also makes them extra creamy when cooked.

white skillet with cooked eggplant along with wooden spoon.

More 30 minute Asian meals:

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This recipe is slightly modified from omnivorescookbook.com and Mulberry Street.

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