Stir-Fried Eggplant with Garlic and Soy Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender eggplant slices stir-fried with fragrant garlic and a savory soy sauce glaze, perfect as a vegetarian Filipino side dish. This Filipino-inspired vegetarian recipe, ready in about 25 minutes, pairs garlic cloves, minced, soy sauce, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Ingredients

• 2 medium (about 1 lb) eggplants, sliced into 1/2-inch thick rounds
• 6 garlic cloves, minced
• 3 tbsp soy sauce
• 4 tbsp vegetable oil
• 1 tsp brown sugar
• 1/4 cup water
• 2 stalks green onions, sliced
• 1/4 tsp black pepper

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 over medium-high heat until shimmering. Add 2 sliced medium eggplants and cook for 5-6 minutes, stirring occasionally, until the eggplant softens and edges turn golden.
2. Step 2: Push the eggplant to the side and add 6 cloves minced garlic to the center of the pan. Sauté for 30 seconds until fragrant.
3. Step 3: Stir the garlic into the eggplant, then add 3 tbsp soy sauce, 1 tsp brown sugar, and 1/4 cup water. Cook for another 4 minutes, stirring occasionally, until the sauce thickens and coats the eggplant.
4. Step 4: Season with 1/4 tsp black pepper and sprinkle 2 sliced green onions on top before serving.