Eggplant and Spinach Stir-Fry with Sesame and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring tender eggplant and fresh spinach, tossed with toasted sesame oil and garlic for a flavorful vegetarian keto side or main. This Asian Fusion-inspired vegetarian recipe (keto, low carb), ready in about 22 minutes, pairs eggplant, fresh spinach, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 12 min Serves 3 Asian Fusion cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 medium eggplant cut into 1-inch cubes along with 1/2 tsp salt, stir-frying for 7-8 minutes until eggplant is tender and edges begin to caramelize.
  4. Step 4: Toss in 4 cups packed fresh spinach and 2 tbsp soy sauce, stirring constantly for 2-3 minutes until spinach wilts and everything is well coated.
  5. Step 5: Sprinkle 1/4 tsp red pepper flakes and 2 sliced green onions over the stir-fry, mixing gently.
  6. Step 6: Remove from heat and garnish with 1 tbsp toasted sesame seeds before serving warm.

Frequently asked questions

How long does Eggplant and Spinach Stir-Fry with Sesame and Garlic take to make?

Total time is about 22 minutes (10 min prep + 12 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 and Garlic?

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 eggplant from drying out.

Can I substitute ingredients in Eggplant and Spinach Stir-Fry with Sesame and Garlic?

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 and Garlic 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 and Garlic keto?

Yes — this recipe is tagged keto, low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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