Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Garlicky Eggplant (Aubergine) Stir-Fry Recipe
    Lost? Site Map

    Garlicky Eggplant (Aubergine) Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Julesong's Note:

    This makes a light main course, and is lower-fat than the deep-fried version you often find in Asian restaurants. A good addition to this dish is to include marinated and baked tofu cubes, adding them together with the sherry and soy sauce.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut the eggplants into quarters lengthwise, then width wise into 1/2-inch wedges; set aside.
    2. 2
      In a small bowl, whisk together the cornstarch, broth, water, and sesame oil; set aside.
    3. 3
      In a large wok over medium heat, heat half of the vegetable or peanut oil and add the garlic, scallions, ginger, and pepper flakes or chilies (if using) and stir-fry for a minute, until aromatic.
    4. 4
      Add the remaining oil and swirl to coat the sides of the wok.
    5. 5
      When the oil is hot again, add the eggplant pieces and stir fry, stirring, until evenly coated with oil, then spread pieces into a single layer in the wok.
    6. 6
      Without stirring, let the eggplant brown for 3 minutes, then turn the pieces and again spread in a single layer to brown other side, about an additional 3 minutes.
    7. 7
      Turn them again and cook another 3 minutes, stirring occasionally, until all pieces are nicely browned.
    8. 8
      Stir in the sherry or rice wine, then the soy sauce (and the marinated/baked tofu cubes, if using).
    9. 9
      Reduce heat if necessary to cook any larger pieces of eggplant, which will absorb the liquid, stir frying until pieces are cooked through.
    10. 10
      Re-stir the cornstarch mixture until combined well, then add it to the wok and bring it to a simmer, stirring, until the sauce thickens and coats the eggplant.
    11. 11
      Season to taste with salt and pepper and serve with steamed rice.
    12. 12
      For Vegetarian use Vegetable Broth option.

    Ratings & Reviews:


    Nutritional Facts for Garlicky Eggplant (Aubergine) Stir-Fry

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 216.3
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 1.9 g
    Cholesterol 0.3 mg
    Sodium 861.0 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 0.4 g
    Sugars 1.4 g
    Protein 2.1 g

    The following items or measurements are not included:

    globe eggplants

    vegetable broth

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes