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Stir-Fried Japanese Eggplant with Garlic and Ginger

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This stir-fried Japanese eggplant dish features tender, pan-seared slices tossed in a savory garlic and ginger soy sauce. It’s a quick, flavorful side or light main that’s ready in 20 minutes and packed with aromatic depth.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

  • 1 1/2 to 2 pounds Japanese or Chinese eggplant
  • 4 to 6 tablespoons cornstarch
  • 3 tablespoons peanut oil or vegetable oil, plus more as needed
  • 2 tablespoons Asian toasted sesame oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced
  • 2 tablespoons low-sodium soy sauce, plus more to taste
  • 2 tablespoons sliced scallions or microgreens, for garnish

Instructions

  1. Slice the eggplant diagonally into 3/4 to 1 inch thick pieces. Halve large pieces lengthwise if needed.
  2. Place the sliced eggplant in a bowl and toss with cornstarch until lightly coated.
  3. Heat 3 tablespoons of peanut or vegetable oil in a large skillet or wok over medium-high heat.
  4. Cook the eggplant in batches without crowding the pan, turning once, until golden and lightly charred, about 2.5 to 3 minutes total per batch. Transfer to a paper-towel-lined tray. Add more oil as needed between batches.
  5. Wipe the pan clean. Reduce heat to low and add sesame oil.
  6. Add minced garlic and ginger. Stir constantly for about 20 seconds until fragrant.
  7. Return all the cooked eggplant to the pan. Add soy sauce and gently toss to coat evenly.
  8. Cook for about 1 minute, just until heated through and glossy.
  9. Remove from heat, garnish with scallions or microgreens, and adjust seasoning with extra soy sauce if desired.

Notes

  • Add red pepper flakes or sliced chili for heat.
  • Stir in 1 tsp of sugar or honey for a sweet-savory balance.
  • Include bell peppers or snap peas for extra vegetables and color.
  • Top with toasted sesame seeds for added crunch.
  • Don’t overcrowd the pan to prevent soggy eggplant.

Nutrition

Find it online: https://savorymomskitchen.com/stir-fried-japanese-eggplant-with-garlic-and-ginger/