Eggplant and Spinach Stir-Fry with Sesame and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A quick, flavorful stir-fry featuring tender eggplant and fresh spinach tossed in a savory ginger-sesame sauce. This asian-inspired keto (vegetarian) ready in about 25 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 180 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.

Ingredients

• 1 large, cut into 1-inch cubes eggplant
• 5 cups, washed and roughly chopped fresh spinach
• 2 tbsp sesame oil
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp soy sauce (tamari for gluten-free)
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes
• 1 tbsp, for garnish toasted sesame seeds
• to taste salt

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 large eggplant cut into 1-inch cubes to the skillet. Stir-fry for 6-8 minutes, stirring frequently, until the eggplant is tender and slightly caramelized.
3. Step 3: Stir in 5 cups roughly chopped fresh spinach, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes until spinach wilts and sauce thickens slightly, stirring constantly.
4. Step 4: Taste and adjust salt if needed. Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the top before serving.