Soy-Glazed Eggplant Stir-Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender eggplant pieces stir-fried with garlic and chili, coated in a savory soy glaze that balances heat and umami. This Chinese-inspired dumpling recipe (vegetarian), ready in about 25 minutes, pairs eggplant, vegetable oil, garlic cloves 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 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 (about 1 lb), cut into 1-inch cubes eggplant
• 4 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 1 tsp dried red chili flakes
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/4 cup water
• 2 stalks, sliced for garnish scallions
• 1 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb cubed eggplant and stir-fry for 6-7 minutes until the eggplant softens and edges turn golden.
2. Step 2: Add 3 minced garlic cloves and 1 tsp dried red chili flakes to the pan, stirring for 30 seconds until fragrant but not burnt.
3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 1/4 cup water. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the eggplant pieces.
4. Step 4: Remove from heat and drizzle 1 tsp sesame oil over the dish. Garnish with 2 sliced scallions and serve hot with steamed rice.