Eggplant (Aubergine) Stir-Fry Recipe

Name: Eggplant (Aubergine) Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Chinese eggplants (2 lb); 3 tablespoons peanut oil; 1 tablespoon sesame oil; ginger, fresh, 1 inch piece; 1 red chili pepper; ½ cup chicken broth; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 1 tablespoon cornstarch; 1 tablespoon sesame seeds; cilantro leaf (to garnish); salt, to taste; black pepper, to taste

Servings: persons

5 Chinese eggplants (2 lb)
3 tablespoons peanut oil
1 tablespoon sesame oil
ginger, fresh, 1 inch piece
1 red chili pepper
½ cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon sesame seeds
cilantro leaf (to garnish)
salt, to taste
black pepper, to taste

1
Cut eggplants in half lengthwise, then into 1 inch wedges crosswise.
2
Season with salt and pepper.
3
Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch.
4
Add more oil as needed.
5
Remove eggplant from pan.
6
Stir-fry green onions, ginger, garlic, and chile for 1 minute.
7
Add chicken broth to the pan.
8
In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch.
9
Add mixture to the pan and cook for another minute.
10
Add eggplant to the pan and toss until the sauce is absorbed.
11
Serve over rice.
12
Garnish with sesame seeds and cilantro leaves.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 Chinese eggplants (2 lb), 3 tablespoons peanut oil, 1 tablespoon sesame oil, ginger, fresh, 1 inch piece, and more.

Yes, Eggplant (Aubergine) Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions