An eggplant stir fry recipe with crunchy shallow fried eggplant in a soy, garlic flavoured sauce.

This quick and easy eggplant recipe uses a minimum amount of ingredients yet gives you the best of their individual flavours.

Eggplant is also referred to as brinjals and aubergine.

They come in different sizes and shapes, you can use any type of eggplant to make this stir fry dish.

What to serve with eggplant stir fry

• Rice as a main dish always pairs well with eggplant stir fry. so here are some rice dishes to choose from.
  • Serve over a bowl of homecooked white rice.
  • Sri Lankan yellow rice goes well with all types eggplant curries including this stir fry.
  • Lemon rice, ghee rice, vegetarian rice pilau are great options as well.
  • Try this eggplant stir fry with teriyaki fried rice, beef fried rice or even chicken fried rice.

• Meat dishes that go well with eggplant stir fry.
  Want to serve the eggplant stir fry with a meat dish?
  Here are a few options.
  • Chicken curry.
  • Beef curry(my grandmother’s recipe).
  • Butter chicken.
  • chicken chettinad curry.
  • chilli chicken.
  • Beef korma.
  • Sri Lankan Fish curry with coconut milk(thalapath fish curry).
• Other vegetarian side dishes you can serve with eggplant stir fry.
  • Dhal curry, Sri Lankan potato curry, cashew curry, potato korma curry, pumpkin curry, beetroot curry are some vegetarian curries you can serve with eggplant stir fry.

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Utensils and appliances needed

• Chopping board and knife
• Large frying pan.
• Plate covered with kitchen paper towels.
• Plate to serve.

More eggplant recipes

Eggplant sweet and sour curry.

Sri Lankan eggplant curry.

Sri Lankan fried eggplant/brinjal salad.

Sri Lankan wambatu moju(eggplant/brinjal pickle).

Fried Eggplant in yogurt sauce

Storing- store in glass or plastic containers and refrigerate, consume within 48 hours.

Freezing-avoid freezing

Reheating- leave to reach room temperature. the eggplant stir fry can be consumed without heating once it reaches room temperature.
Stop food waste by-make as much as you need, any leftovers can be mixed with leftover rice to make vegetarian fried rice.

RECIPE DIFFICULTY- EASY

How to make eggplant stir fry

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients for eggplant stir fry

To fry the eggplant wedges
4 medium-sized eggplant(roughly about 300g)
Salt to season
1/4 cup cooking oil(use more to shallow fry)

To cook the eggplant stir fry
3 tablespoons of minced garlic(6-7 garlic cloves minced)
3 green chillies split in the middle(substitute with 1 bell pepper sliced thin)
1 medium-sized onion sliced fine
1/4 cup of low-sodium soy sauce
2 tablespoons of white vinegar(any type of white vinegar, avoid apple cider vinegar)
1-2 tablespoons of sugar(increase if you need to balance the sourness of the vinegar)
Method
Wash, wipe dry and cut the eggplant in half and proceed to cut them into thick wedges.
To avoid discolouring, place them in a bowl and season with salt.

How to fry the eggplant wedges.

Place a large frying pan over the low-medium fire and pour in the oil(1/4 cup, use more if needed).
Once the oil heats, place the eggplant wedges in the oil and shallow fry them.

You will need to flip the wedges as they turn golden brown on each side. shallow fry 2-3 minutes on each side until they brown.
If you are health conscious, you can use your air fryer to air fry the eggplant wedges.
Once the wedges are browned lightly, place them on a plate with paper kitchen towels to absorb excess oil.

To make the eggplant stir fry.

Remove any residue of the fried eggplant in the frying pan(browned seeds)using a spoon and place the same frying pan over low medium heat.
If there is adequate oil in the pan use it, if not add 2 tablespoons of oil.
Add minced garlic and fry them over low heat until they release their aroma. 2-3 minutes.
Add the sliced onions(1 medium), green chillies(3 split in the middle).
Reduce heat to low and add soy sauce(1/4 cup), vinegar(2 tbsps), sugar(1-2 tbsps).
Increase heat and cook the sauce for 2-3 minutes.
Once the sauce is slightly reduced, taste and make necessary adjustments.
This could mean cutting down the sourness of the vinegar by adding a little more sugar and seasoning with salt ir adding little red chilli flecks to spice it up.
Add the shallow fried eggplant, gently stir by swirling the pan or a spoon to avoid breaking the soft eggplant wedges.
Cook for 2-3 minutes.
Serve warm with Main and side dish options given above.

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Easy eggplant stir fry

Yield: 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

An eggplant stir fry recipe with crunchy shallow fried eggplant in a soy, garlic flavoured sauce.

This quick and easy eggplant stir fry uses a minimum amount of ingredients yet gives you the best of their individual flavours.

Print

Ingredients

• Ingredients for eggplant stir fry
• 4 medium-sized eggplant(roughly about 300g)
• Salt to season
• 1/4 cup cooking oil(use more to shallow fry)

• To fry the eggplant wedges

To cook the eggplant stir fry

• 3 tablespoons of minced garlic(6-7 garlic cloves minced)
• 3 green chillies split in the middle(substitute with 1 bell pepper sliced thin)
• 1 medium-sized onion sliced fine
• 1/4 cup of low-sodium soy sauce
• 2 tablespoons of white vinegar(any type of white vinegar, avoid apple cider vinegar)
• 1-2 tablespoons of sugar(increase if you need to balance the sourness of the vinegar)

Instructions

1. Wash, wipe dry and cut the eggplant in half and proceed to cut them into thick wedges.
2. To avoid discolouring, place them in a bowl and season with salt.
3. How to fry the eggplant wedges.
4. Place a large frying pan over the low-medium fire and pour in the oil(1/4 cup, use more if needed).
5. Once the oil heats, place the eggplant wedges in the oil and shallow fry them.
6. You will need to flip the wedges as they turn golden brown on each side. shallow fry 2-3 minutes on each side until they brown.
7. If you are health conscious, you can use your air fryer to air fry the eggplant wedges.
8. Once the wedges are browned lightly, place them on a plate with paper kitchen towels to absorb excess oil.

To make the eggplant stir fry.

1. Remove any residue left in the frying pan(browned seeds)using a spoon and place the same frying pan over low medium heat.
2. If there is adequate oil in the pan use it, if not add 2 tablespoons of oil.
3. Add minced garlic and fry them over low heat until they release their aroma. 2-3 minutes.
4. Add the sliced onions(1 medium), green chillies(3 split in the middle).
5. Reduce heat to low and add soy sauce(1/4 cup), vinegar(2 tbsps), sugar(1-2 tbsps). Increase heat and cook the sauce for 2-3 minutes.
6. Once the sauce is slightly reduced, taste and make necessary adjustments. This could mean cutting down the sourness of the vinegar by adding a little more sugar and seasoning with salt or adding little red chilli flecks to spice it up.
7. Add the shallow fried eggplant, gently stir by swirling the pan or a spoon to avoid breaking the soft eggplant wedges.
8. Cook for 2-3 minutes. Serve warm with Main and side dish options given above.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 738Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 1157mgCarbohydrates: 122gFiber: 28gSugar: 43gProtein: 13g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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