Easy Eggplant Stir-Fry This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.


15 mins


15 mins




  • 4 Japanese eggplants (about 1 1/2 pounds)
  • 5 tablespoons canola oil or peanut oil, divided
  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plum sauce
  • 2 jalapeño peppers, cut into thin rings
  • 1 small yellow onion, sliced into 1/4-inch wedges
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup packed fresh basil leaves


    Step 1

    Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.

    Step 2

    Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.

    Step 3

    Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

Nutrition Facts

Serving Size: 2/3 cup Per Serving: 161 calories; protein 2.3g; carbohydrates 12.6g; dietary fiber 1.7g; sugars 5.8g; fat 12.2g; saturated fat 0.9g; cholesterol 0.2mg; vitamin a iu 451.1IU; vitamin c 10.5mg; folate 37.1mcg; calcium 31.4mg; iron 0.7mg; magnesium 28mg; potassium 347.6mg; sodium 298.4mg; added sugar 1.5g.


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