Eggplant Stir-Fry with Spicy Peanut Sauce
A colorful keto-friendly stir-fry featuring tender eggplant tossed in a rich, spicy peanut sauce with fresh vegetables. This asian-inspired keto (keto, vegetarian) ready in about 27 minutes blends medium, cut into 1-inch cubes eggplants, large, thinly sliced red bell pepper, chopped green onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 medium, cut into 1-inch cubes eggplants
- 1 large, thinly sliced red bell pepper
- 3, chopped green onions
- 2, minced garlic cloves
- 1 tbsp, freshly grated ginger
- 3 tbsp peanut butter (natural, unsweetened)
- 2 tbsp soy sauce (or tamari for gluten free)
- 1 tbsp rice vinegar
- 1 tsp sriracha sauce
- 2 tbsp sesame oil
- 1/4 cup water
- 2 tbsp, for garnish crushed peanuts
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Step 2: Add 2 minced garlic cloves and 1 tbsp freshly grated ginger, stirring for 30 seconds until fragrant.
- Step 3: Add 2 medium eggplants cut into 1-inch cubes and 1 large thinly sliced red bell pepper. Stir-fry for 6-7 minutes until vegetables are tender and starting to brown.
- Step 4: In a small bowl, whisk together 3 tbsp natural unsweetened peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha sauce, and 1/4 cup water until smooth.
- Step 5: Pour the peanut sauce over the vegetables in the skillet and toss to coat evenly. Cook for 2-3 minutes until the sauce thickens slightly and glazes the veggies.
- Step 6: Remove from heat and stir in 3 chopped green onions and 2 tbsp chopped fresh cilantro.
- Step 7: Serve immediately, garnished with 2 tbsp crushed peanuts for added texture.
Frequently asked questions
How long does Eggplant Stir-Fry with Spicy Peanut Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Eggplant Stir-Fry with Spicy Peanut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Eggplant Stir-Fry with Spicy Peanut Sauce?
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 Stir-Fry with Spicy Peanut Sauce 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 Stir-Fry with Spicy Peanut Sauce 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
