Stir-Fried Sesame-Garlic Eggplant with Chili and Scallions

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 eggplant slices stir-fried with garlic, chili, and toasted sesame seeds for a rich, flavorful vegetarian Asian dish. This Asian-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs Japanese eggplant, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 15 min Cook: 15 min Serves 4 Asian cuisine 190 cal/serving

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Ingredients

2 medium (about 12 oz each), cut into 1/2-inch thick slices Japanese eggplant
3 tbsp vegetable oil
4 minced garlic cloves
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
3 sliced thinly scallions
1 tbsp toasted sesame seeds
1/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 medium Japanese eggplants cut into 1/2-inch thick slices in a single layer, cooking for 4-5 minutes per side until tender and golden brown, working in batches to avoid crowding.
Step 2: Return all eggplant to the skillet and add 4 minced garlic cloves and 1/2 tsp red chili flakes; stir-fry for 1 minute until fragrant but garlic is not burnt.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, tossing to coat the eggplant evenly. Cook for another 2 minutes until the sauce thickens slightly and clings to the eggplant.
Step 4: Remove from heat and mix in 3 sliced scallions, 1 tbsp toasted sesame seeds, and 1/4 tsp black pepper. Serve immediately over steamed rice or noodles.