Vegan Eggplant Stir Fry Recipe
Let’s talk about eggplant—nature’s drama queen. She’s glossy, rich, and needs a little TLC before she gets fabulous. This Vegan Eggplant Stir Fry brings the sass, the soy, and the saucy energy your tired weeknight deserves. You’ll char, toss, and glaze like a wok goddess—no meat, no dairy, no culinary breakdowns. It’s plant-based takeout without the plastic guilt or sodium bomb. Basically, you’re stir-frying your way to dinner glory without needing a Michelin star. The best part? It pairs perfectly with rice, noodles, or passive-aggressive silence at the table. One pan. One diva. Big flavor. Let’s stir it up.
Vegan Eggplant Stir Fry Recipe
This flavorful vegan stir fry features tender eggplant, vibrant vegetables, and a bold soy-ginger glaze that’s both weeknight-easy and deliciously satisfying.
Ingredients
Method
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add eggplant cubes and cook for 7–8 minutes until golden and slightly soft.
- Toss in red onion and bell peppers. Stir-fry for another 5 minutes until vibrant and tender-crisp.
- Add garlic and ginger. Stir like you’re waking up the flavor gods.
- Mix soy sauce, maple syrup, rice vinegar, and cornstarch slurry in a small bowl.
- Pour sauce into skillet and toss everything to coat. Cook 3–4 minutes until glossy and thickened.
- Remove from heat and garnish with sesame seeds and chopped green onions.
- Serve immediately over rice, noodles, or directly from the pan while watching reality TV.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 15%
- Potassium: 18%
- Vitamin B6: 10%
- Magnesium: 12%
Additional Notes/Tips to Enhance Flavor
- Roast the eggplant first for an extra depth of flavor and less pan babysitting.
- A splash of chili oil adds a kick that pairs well with red wine and sass.
- Sub zucchini or mushrooms if eggplant isn’t your thing.
- Serve with quinoa for protein, or rice if you want to keep things traditional.
- Leftovers? They reheat beautifully—and are better cold at midnight.
