Stir-Fried Garlic Eggplant with Sesame and Scallions

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

Tender eggplant strips stir-fried with garlic and finished with toasted sesame seeds and fresh scallions for an umami-packed side. This asian-inspired vegetarian (vegetarian, gluten free option) ready in about 20 minutes pairs vegetable oil, minced garlic cloves, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 160 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 2 medium Japanese eggplants cut into 1/2-inch thick strips to the wok. Stir-fry for 6-7 minutes, stirring frequently, until eggplant is tender and starting to brown at the edges.
  3. Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until sugar dissolves. Pour this sauce over the eggplant and toss well to coat.
  4. Step 4: Continue cooking for 1-2 minutes until the sauce thickens slightly and clings to the eggplant. Remove from heat and stir in 1 tsp toasted sesame oil, 3 thinly sliced scallions, 1 tbsp toasted sesame seeds, and 1/4 tsp red chili flakes if using.
  5. Step 5: Transfer to a serving dish and serve warm as a flavorful side dish.

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Frequently asked questions

How long does Stir-Fried Garlic Eggplant with Sesame and Scallions take to make?

Total time is about 20 minutes (10 min prep + 10 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 Stir-Fried Garlic Eggplant with Sesame and Scallions?

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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Garlic Eggplant with Sesame and Scallions?

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 Stir-Fried Garlic Eggplant with Sesame and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Garlic Eggplant with Sesame and Scallions vegetarian?

Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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