Stir-fried Japanese Eggplant with Garlic and Ginger
Stir-frying Japanese eggplant with lots of garlic, fresh ginger, and soy sauce is one of my favorite Asian dishes. So simple, yet packed with flavor and texture. I am a big fan of the long slender Japanese (also called Chinese) eggplant. They are less bitter and have a slightly sweeter taste than their Italian counterpart, and because they have a thin skin, and sponge-like flesh, they quickly absorb flavors. Plus, there's no need to peel or salt them ahead of time -- a real bonus in my book!
Ingredients
- 1 ½ to 2 pounds Japanese or Chinese eggplant
- 4 - 6 Tablespoons cornstarch
- 3 Tablespoons peanut or vegetable oil plus more as needed
- 2 Tablespoons Asian toasted sesame oil
- 5 cloves garlic minced
- 1 Tablespoon minced fresh ginger
- 2 Tablespoons low-sodium soy sauce plus more as needed
- Sliced scallions or microgreens for garnish
Instructions
- Slice the eggplant on the diagonal ¾ to 1 inch thick, larger pieces cut in half lengthwise. Transfer the eggplant slices to a medium bowl, sprinkle with the cornstarch, 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, 2-½ 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 more soy sauce.
Notes
Looking for more vegetable side dishes? Check these out:
Stuffed Acorn Squash
Stuffed Eggplant Parmesan
Stuffed Acorn Squash
Stuffed Eggplant Parmesan
Nutrition
Serving: 1servingCalories: 163kcalCarbohydrates: 13.4gProtein: 2gFat: 17.3gSodium: 4.6mgSugar: 6.1g
Tried this recipe?Let us know how it was!
Nancy says
I also did 1 tbs soya,1 tbs hoisin. I used 1/2 of the eggplant because I didn’t know if I would like it. I needed more oil than 3 tbs. It was delicious! Will make again.thank you
Aviva says
Really good and easy--I also did half soy sauce, half hoisin
Rhonda Schaller says
Just made this and it was outstanding. My adaption was adding in frying peppers to the garlic and ginger.
Kathy Kingsley says
So happy you enjoyed it! Like the frying peppers addition!
TheCleanVeganista says
This recipe has inspired many fabulous dishes, all equally delish. Thanks so much!
Barbara Bass says
So delicious!! I didn't have Japanese or Chinese eggplant, used regular eggplant and quartered the pieces, didn't remove the skin, and it turned out tender, but next time will use the recommended eggplant. The idea of coating the eggplant in cornstarch was brilliant. After cooking the dish and tasting it, and loving the flavor, I then tossed a tsp of mirin in the pan to see how the added sweetness might taste--quite good. Thank you for this recipe.
Rabbi Dr. Samuel Samtosha Steinberg says
Best eggplant I ever had. Better than any restaurant. We added a can of stewed tomatoes with basil, garli, and oregano.
Kathy Kingsley says
So happy you enjoyed it! Thanks for the review. Love the tomato addition.
Susan says
This was an easy and tasty recipe. Is there any way to get more “gravy” in the garlic sauce? I would have liked to have had more to put on rice, etc. Thanks again for a wonderful recipe.
Kathy Kingsley says
You could try adding another tablespoon of soy sauce and 2 Tbs of vegetable broth perhaps. Glad you enjoyed the recipe!
EW says
added shrimp at the end, poured it over brown rice, made for a delicious dinner... thank you!
Kathy Kingsley says
Sounds delicious!
Ivanna says
Can I use regular eggplant for this recipe?
Kathy Kingsley says
hi, I really don't think it will come out the same. Japanese eggplant are milder and more tender, and you can eat the skin.
Mike says
Mine came out pretty tasty with regular eggplant, but I agree the Japanese eggplant would be even better.
Lori says
I made this and everybody loved it!
Kathy Kingsley says
Thanks, so happy you enjoyed it!
Kim Curry says
Fantastic flavor, easy to make.
Kathy Kingsley says
Thank you, and so happy you enjoyed it!
ANNIE says
I followed the directions to the T. Its very Tasty and I put it over Brown and Wild Rice. Yummy lunch!
Kathy Bixby says
This is just simple and delicious, I cut back the sesame oil and added some Hoisin sauce.
Kathy Kingsley says
So happy you enjoyed it! Like the addition of Hoisin!
Julie says
Love this recipe!!
Lop says
cookes this today. just had to add sugar to balanve the saltiness and it it was a hit with the fam. thank you for the recipe. 🙂
Kathy Kingsley says
: )
Tina says
So easy and so good! I will be making this again and again.
Kathy Kingsley says
Thanks, so happy you enjoyed the recipe!
JMP says
Love this! My boyfriend 'hates' eggplant.. I made these and he devoured them. I used toasted sesame oil; not sure if that made a difference? It didn't even even really need the soy sauce...
Kathy Kingsley says
So happy you enjoyed it! Thanks for the review.
Jen says
toasted sesame oil is what's called for in the recipe