Go Back
+ servings
Stir-fried Japanese Eggplant with Garlic and Ginger
Print Recipe
4.99 from 57 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sides
Cuisine: Asian-American
Servings: 4 servings
Calories: 163kcal

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

Nutrition

Serving: 1serving | Calories: 163kcal | Carbohydrates: 13.4g | Protein: 2g | Fat: 17.3g | Sodium: 4.6mg | Sugar: 6.1g