Stir-Fried Eggplant
Tender eggplant glazed in a savory ginger-garlic sauce
Why This Recipe Works
High heat drives excess moisture from the eggplant, allowing it to brown deeply rather than steaming. This quick stir-fry results in tender, glossy pieces infused with ginger and garlic in under fifteen minutes.
Instructions
Whisk the vegetable broth, soy sauce, and sesame oil in a small bowl until combined.
Heat the larger portion of vegetable oil in a large skillet over high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until it is deeply browned and beginning to soften, 5 to 7 minutes.
Push the eggplant to the edges of the skillet and add the remaining vegetable oil, garlic, and ginger to the center. Stir the aromatics into the oil until they are fragrant, then toss them with the eggplant.
Pour the broth mixture into the skillet and cook, stirring constantly, until the sauce thickens into a glossy glaze that coats the eggplant, 1 to 2 minutes.
Remove from the heat and stir in the scallions. Serve hot with rice.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
Best served fresh; eggplant can become overly soft when reheated.
What substitutions can I make?
- soy sauce: tamari for gluten-free
