Eggplant and Spinach Stir-Fry with Sesame
A quick stir-fry of tender eggplant and fresh spinach tossed in a savory sesame garlic sauce, ideal for a keto vegetarian dish. This asian-inspired keto (keto, vegetarian) ready in about 20 minutes pairs large, cut into 1-inch cubes eggplant, washed fresh spinach, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, cut into 1-inch cubes eggplant
- 5 cups, washed fresh spinach
- 2 tbsp sesame oil
- 3, minced garlic cloves
- 3 tbsp soy sauce (tamari for gluten-free)
- 1 tbsp, grated ginger
- 1/4 tsp red chili flakes
- 1 tbsp toasted sesame seeds
- 2, sliced green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 2: Add 1 large cubed eggplant, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir-fry for 6-7 minutes until the eggplant is tender and slightly browned.
- Step 3: Add 5 cups fresh spinach and 3 tbsp soy sauce to the pan. Stir-fry for 2-3 minutes until the spinach wilts and absorbs the sauce.
- Step 4: Sprinkle 1/4 tsp red chili flakes and 1 tbsp toasted sesame seeds over the vegetables, tossing to combine.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Spinach Stir-Fry with Sesame take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Spinach Stir-Fry with Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed fresh spinach from drying out.
Can I substitute ingredients in Eggplant and Spinach Stir-Fry with Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Spinach Stir-Fry with Sesame for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Spinach Stir-Fry with Sesame keto?
Yes — this recipe is tagged keto, vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
