How many servings does this recipe make?

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

What ingredients do I need for Stir-Fried Eggplant With Honey, Turmeric And Soy ?

You need 8 ingredients. The key ingredients include: 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 1/4 to 1/2 teaspoon red pepper flakes, 1/4 teaspoon ground turmeric, and more.

Is Stir-Fried Eggplant With Honey, Turmeric And Soy suitable as vegetarian?

Yes, Stir-Fried Eggplant With Honey, Turmeric And Soy falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Stir-Fried Eggplant With Honey, Turmeric And Soy ?

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

Stir-Fried Eggplant With Honey, Turmeric And Soy

Name: Stir-Fried Eggplant With Honey, Turmeric And Soy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons low-sodium soy sauce; 1 tablespoon honey; 1/4 to 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground turmeric; 1 tablespoon canola oil; 2 Japanese eggplants, sliced on the bias into 1/4-inch pieces; 1 medium yellow onion, halved and thinly sliced; 1 scallion, thinly sliced

Try this homemade Stir-Fried Eggplant With Honey, Turmeric And Soy recipe the whole family will love. Made with soy sauce, honey, u00bc and u00bc. Easy …

This Stir-Fried Eggplant With Honey, Turmeric And Soy relies on simple, everyday ingredients such as low-sodium soy sauce, honey, ground turmeric and canola oil. It comes together quickly and makes 4 servings, at about 72 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 tablespoons low-sodium soy sauce
1 tablespoon honey
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon ground turmeric
1 tablespoon canola oil
2 Japanese eggplants, sliced on the bias into 1/4-inch pieces
1 medium yellow onion, halved and thinly sliced
1 scallion, thinly sliced

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Quick Info

Servings
4 servings
Calories
72 kcal
Category
Vegetarian

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