Go Back
+ servings
white bowl with rice and cooked eggplant.
Print

Eggplant Stir Fry

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!
Course Dinner
Cuisine Chinese
Keyword Chinese eggplant with garlic sauce, eggplant in garlic sauce, eggplant stir fry, garlic eggplant
Prep Time 25 minutes
Cook Time 15 minutes
Resting time 15 minutes
Servings 3 Servings
Calories 186kcal
Author Maria Doss

Ingredients

  • 1 pound Chinese long eggplants (3 medium or 2 large)
  • 1 teaspoon salt
  • 2 tablespoons cornstarch

Sauce

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 cutting). 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.
  • 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 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.

Video

Notes

Soy sauce - Use a total of 2 ½ tablespoons regular soy suace if you don't have dark soy.
To cut - 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. (Tip - If you find this intimidating then just cut them into ¾-inch thick slices). 
Skip shallots and use ½ cup thinly sliced red onions.
 

Nutrition

Serving: 1 Serving | Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1619mg | Potassium: 421mg | Fiber: 5g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg