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!
Christine says
I truly am enjoying it just plain as is but will add rice to the next meal. I didn't have fresh garlic but used a good powdered and it is still good. I am sure it is better with fresh though! The Japanese eggplant and this recipe are definitely a keeper!
Kathy Kingsley says
So happy you enjoyed the recipe! It's one of my favorites.
Pamela S says
Used beautiful farm fresh Japanese eggplants and added fresh sliced shallot as well as finishing with oyster sauce for additional depth and flavor. Thank you very delicious.
Kathy Kingsley says
So happy you enjoyed it! Like the sliced shallot and oyster sauce additions!
StephInOR says
A bit of work, but worth it! Prepare to use more oil for the eggplant than called for in the recipe. I was concerned it might be a bit bland, so added about a tablespoon of sambal olek for a hint of chili. Served over Asian wheat noodles as a main course. Delish! Will definitely make this again.
Kathy Kingsley says
Like the addition sambal olek!
George says
Easy and delicious! The eggplant was fresh from my garden which made it even better. My wife who usually does not like eggplant loved it! A true testament to how good this recipe is!
Kathy Kingsley says
Thank you! So happy you enjoyed it. Honestly, I never tire of it.
Jodie Mosk says
I used arrowroot powder instead of cornstarch and my husband couldn't stop eating it right off the baking pans. I served it over rice, which turned out to be a perfect main or side dish. This recipe will definitely be added to our regular meal rotation.
Kathy Kingsley says
Good idea for substitute. So happy that you and your husband enjoyed it!
Missy says
Can you use something else if you don’t have corn starch? I was gifted the eggplant and this recipe looks delish and easy.
Kathy Kingsley says
The cornstarch is what gives it a slightly crispy coating. Maybe one substitute might be rice flour?
Gale Romanowski says
Very good. I added a little chili crunch and rice vinegar to give it a kick and a bit more acid/sour…. Mmmmm
Kathy Kingsley says
Love the addition of chili crunch! Glad you enjoyed the recipe.
Lorie says
Delicious! This is the 2nd time I've made this wonderful dish. I used Japanese eggplant. It was yummy the next day, too, when I had some left over. I will be using this recipe again soon, for sure! Thank You, Kathy!
Kathy Kingsley says
So happy you enjoyed it!
Maya says
Sounds like a great simple recipe. We just harvested a good amount of Japanese eggplants and I looked up for recipes, found this one… thank you!
Grace Lenartowicz says
That was easy and delicious! At the end, I added lots of stir in basil paste and served with soba noodles. My husband loved it.
Rich says
This is a really tasty and simple dish. The stated 4.6mg of sodium is way off, however. 2 TB of low sodium soy sauce is at least 1,000 mg of sodium. So, at best, a serving has 250mg sodium.
Kim C says
What a great recipe! I used Japanese eggplant and added a tablespoon of hoisin sauce at the end to my coconut aminos… so good and will definitely make this again.
Kathy Kingsley says
Thanks Kim! So happy you enjoyed it!
Tracey says
This came out so good!
Alexia Prochnicki says
I ended up using a lot of oil... perhaps too much but it was still delicious. Also I did not have low sodium soy sauce on hand so used regular but did not salt the rice so the combo worked out just fine. Great dish... will make again.
Kathy Kingsley says
Thanks, so happy that you enjoyed the dish!
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