Eggplant and Zucchini Stir-Fry with Sesame Oil

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

A flavorful keto-friendly vegetable stir-fry featuring tender eggplant and zucchini with a toasted sesame oil finish. This asian fusion-inspired keto (keto, low carb) ready in about 25 minutes pairs sesame oil, soy sauce (tamari for gluten free), freshly grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 110 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat until shimmering. Add 1 lb cubed eggplant and 1/2 tsp salt, sauté for 6-8 minutes stirring occasionally until eggplant is tender and golden on edges.
  2. Step 2: Add 2 sliced medium zucchinis, 2 minced garlic cloves, and 1 tbsp freshly grated ginger to the skillet. Stir-fry for 4-5 minutes until zucchini softens but still retains some bite.
  3. Step 3: Pour in 2 tbsp soy sauce and sprinkle 1/4 tsp red pepper flakes. Stir well to combine and cook for 1-2 more minutes until sauce thickens slightly.
  4. Step 4: Remove from heat and drizzle remaining 1 tbsp sesame oil over the vegetables. Garnish with 2 sliced green onions and serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Eggplant and Zucchini Stir-Fry with Sesame Oil take to make?

Total time is about 25 minutes (10 min prep + 15 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 Zucchini Stir-Fry with Sesame Oil?

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 sesame oil from drying out.

Can I substitute ingredients in Eggplant and Zucchini Stir-Fry with Sesame Oil?

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 Zucchini Stir-Fry with Sesame Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Zucchini Stir-Fry with Sesame Oil 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.

Related recipes