This Eggplant Stir Fry is a dish I keep coming back to when I’m craving bold, garlicky flavors but want something meatless and satisfying. Tossed in a sticky ginger-garlic sauce, this version nails that balance between sweet, salty, and just a little spicy—and it’s ready in about 30 minutes. It’s the kind of recipe that’ll win over even the most skeptical eggplant eater.
Eggplant can be a tricky veggie. Cook it right, and it becomes silky and tender with a caramelized bite. Cook it wrong, and it turns into an oily mess. This method keeps things light and flavorful without all the grease you often find in takeout versions. And the secret? A simple saltwater soak.
WHY THIS RECIPE WORKS SO WELL
- Perfect Texture – Crispy edges, creamy insides—exactly how eggplant should taste.
- Less Oil, More Flavor – You don’t need deep frying to get restaurant-style results.
- Super Flavorful – That sauce? A perfect blend of garlic, ginger, soy, and just enough sweetness.
- Meatless but Hearty – No meat needed here. The eggplant shines all on its own.
WHAT YOU’LL NEED
Here’s a quick rundown of what goes into this stir fry:
- Eggplants – Use Chinese or Japanese varieties if possible. They’re slender, tender, and less bitter. If using globe (American) or Indian eggplants, peel the skin first for a better texture.
- Soy Sauce – A mix of regular and dark soy gives the best depth and color.
- Sugar – Balances the saltiness and adds that classic sticky glaze.
- Cornstarch – Helps crisp up the eggplant and thickens the sauce.
- Shallots – Mild, sweet, and perfect in stir-fries. Red onions work in a pinch.
- Garlic & Ginger – The real flavor builders here.
- Oil – Use a neutral oil like canola or vegetable for cooking.
THE RIGHT TYPE OF EGGPLANT
Chinese and Japanese eggplants are ideal here. They’re long, slim, and have thinner skin, which means they cook faster and taste sweeter. If you only have globe eggplants on hand, peel them first—they have thicker skins that can stay tough after a quick stir fry.
SUBSTITUTIONS & VARIATIONS
- No dark soy? Use all regular soy sauce—about 2½ tablespoons total.
- No shallots? Thinly sliced red onions are a good alternative.
- Want it spicy? Add a pinch of red pepper flakes or a sliced chili with the garlic.
- Add protein – Stir in some pan-fried tofu, or scrambled egg for a more filling meal.
HOW TO CUT THE EGGPLANT
Use a roll-cut technique to give the pieces more surface area to caramelize:
- Start at one end of the eggplant, hold your knife at a 45° angle, and make a diagonal cut.
- Roll the eggplant a quarter turn, and cut again at the same angle.
- Repeat this along the whole eggplant.
If that sounds too fussy, just cut the eggplant into thick slices or chunks (around ¾ inch thick).
HOW TO MAKE EGGPLANT STIR FRY
Step 1: Soak the Eggplant
- Add the cut eggplant to a large bowl of salted water. Use a plate or lid to weigh them down and keep them submerged. Soak for 10–15 minutes—this helps them stay tender, not soggy.
Step 2: Mix the Sauce
- Stir together the regular soy, dark soy, sugar, cornstarch, and a splash of water until smooth. Set aside.
Step 3: Drain and Dry
- Drain the soaked eggplant and pat thoroughly dry with paper towels. This step is key for getting that nice sear in the skillet.
Step 4: Coat in Cornstarch
- Toss the dried eggplant with a little cornstarch until lightly coated. This gives them a crispy outer layer when cooked.
Step 5: Stir-Fry the Eggplant
- In a large skillet, heat oil and add the eggplant in batches. Cook until browned and crisp on all sides. Transfer to a plate.
Step 6: Sauté Aromatics
- In the same pan, sauté sliced shallots, minced garlic, and ginger until soft and fragrant.
Step 7: Add Sauce & Combine
- Give your sauce one last stir (cornstarch tends to settle) and pour it into the skillet. Add the cooked eggplant and toss everything until evenly coated and glossy.
SERVING SUGGESTIONS
This eggplant stir fry is fantastic over plain steamed rice or egg fried rice. The sauce soaks into the rice, making every bite full of flavor.
Want to make it a full takeout-style dinner at home? Pair it with egg drop tomato soup and some honey sriracha chicken on the side.
STORAGE & REHEATING
Leftovers? No problem. Just cool completely and refrigerate in an airtight container for up to 4 days.
To reheat, warm it in a skillet with a splash of water to loosen the sauce, or microwave until hot. The texture won’t be as crisp, but the flavors will still be spot on.
TIPS FOR SUCCESS
- Sauce last – Don’t add the sauce too early. You want the eggplant to stay caramelized, not soggy.
- Keep the sauce stirred – Cornstarch settles quickly, so stir just before pouring.
- Use enough oil – Don’t skimp when stir-frying the eggplant—it helps develop that golden crust.
FAQS
Do I need to peel the eggplant?
If you’re using Chinese or Japanese eggplants, no need. Their skins are tender and help the pieces hold their shape. But if you’re using larger globe eggplants, go ahead and peel them. Their thicker skin can stay chewy even after cooking.
Can I make this ahead of time?
This dish is best fresh, but you can soak and prep the eggplant in advance. Just dry and store it in the fridge, then cook everything when you’re ready to eat.
FINAL THOUGHTS
This Eggplant Stir Fry is one of those dishes that’s as good as (if not better than) anything you’d order out. It’s quick, full of flavor, and doesn’t take a ton of ingredients or effort. Plus, it’s a great way to get more veggies on the table—especially for those who claim not to like eggplant. Once they try it this way, they’ll be asking for seconds.
Eggplant Stir Fry
This Eggplant Stir Fry is a dish I keep coming back to when I’m craving bold, garlicky flavors but want something meatless and satisfying.
Ingredients
- 1 pound Chinese long eggplants (3 medium or 2 large)
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 3 tablespoons water
- 2 teaspoons cornstarch
- 2 tablespoons vegetable or peanut oil
- 4 teaspoons white sugar
- 1 large shallot, thinly sliced (or 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. Place them in a large bowl filled with room temperature water and 1 teaspoon salt. Gently stir to dissolve the salt and let the eggplant sit for 10 to 15 minutes.
- Tip: Place a plate or lid over the eggplant to keep it submerged. While the eggplant soaks, prepare the sauce and chop the aromatics.
- In a small bowl, mix together all the sauce ingredients until well combined.
- Drain the eggplant and pat dry with paper towels. Sprinkle the chunks with 2 tablespoons cornstarch and toss until evenly coated.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Arrange the eggplant in a single layer without overlapping. Cook, turning occasionally, until all sides are deeply browned and soft, about 7 to 9 minutes. Transfer to a plate.
- Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Stir fry the shallots, garlic, and ginger for 1 to 2 minutes until softened. Return all the eggplant to the pan and pour in the sauce.
- Toss gently a few times until everything is coated and the sauce has thickened. Serve hot with rice, fried rice, or noodles.
Notes
- If you don’t have dark soy sauce, simply use 2½ tablespoons of regular soy sauce total.
- To cut the eggplant, the roll-cut technique works best. Start at the rounded end, and holding your knife at a 45-degree angle, make a diagonal cut. Rotate the eggplant a quarter turn, then cut again at the same angle.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 169Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 1443mgCarbohydrates 30gFiber 5gSugar 12gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
