Stir-Fried Asian Eggplant with Garlic and Soy Glaze

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender strips of Asian eggplant are stir-fried with garlic and coated in a savory soy glaze, making a perfect side dish or vegetarian main. This Asian-inspired St. Patrick’s Day recipe (vegetarian), ready in about 25 minutes, pairs Asian eggplant, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cuisine 120 cal/serving

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Ingredients

2 medium (about 400g) Asian eggplant
3 tbsp vegetable oil
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
2, sliced thin scallions
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Cut 2 medium Asian eggplants into 1/2-inch thick strips. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the 4 minced garlic cloves to the hot oil and sauté for 30 seconds until fragrant but not browned.
Step 3: Add the eggplant strips and stir-fry for 6-8 minutes until they are tender and start to brown at the edges, stirring frequently.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar. Pour this mixture over the eggplant and cook for another 2-3 minutes, stirring frequently until the sauce thickens and coats the eggplant.
Step 5: Remove from heat and drizzle 1 tsp sesame oil over the eggplant, tossing gently. Garnish with 2 sliced scallions and 1/4 tsp red chili flakes if using. Serve hot.