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!
Kirstin says
Ty for a amazing meatless dish! Very tasty and filling!
Terry says
I'd like to make this fantastic dish with more sauce for noodles, rice etc but don't want to add more sodium or dilute the flavor. I'm already using low sodium tamari. Suggestions?
Kathy Kingsley says
hi, you could try increasing the garlic and ginger and then adding some vegetable broth to make more sauce. I haven't tried it, but think it could work. Glad you enjoyed the recipe!
Tiffany says
OMG this was amazing with my japanese eggplant from my garden. I didn't have as many as the recipe called for so had extra sauce - no problem at all because I could have eaten that by itself with a spoon!
Doug says
Very good. Going to make it again today
Louise says
I made this recipe with my 1st eggplants from our garden and it was DELICIOUS! Will definitely make this again.
Shannon says
Yum! This recipe has become one of my go to weeknight recipes... quick, easy, and tasty! I always make some rice when I make this recipe, perfect for soaking up the left over sauce/flavor