Garlic Eggplant Stir-Fry
Silky Italian eggplant in a savory garlic-miso sauce. All the flavor of Sichuan eggplant, balanced for Western palates.
🕐 Prep 5m🔥 Cook 15m🍽️ Serves 4🌶️ Vegetarian● easy⚡ 200 kcal
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Ingredients
✓
2 medium (1½ lb)Italian eggplantscubed
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3 tbspWhite miso pastesub: 2 tbsp tahini + 1 tbsp soy sauce
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1 tbspHoney
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1 tbspRice vinegarsub: apple cider vinegar
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1 tspSesame oil
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3 clovesGarlicminced
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2 tbspVegetable oil
Method
1
Sear Eggplant
Heat oil over medium-high. Add eggplant in a single layer. Cook 4 min without stirring. Flip, cook 3 min.
2
Make Glaze
Whisk miso, honey, vinegar, sesame oil, and 2 tbsp water.
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3
Add Garlic
Add garlic to eggplant. Stir 30 sec until fragrant.
4
Glaze
Pour miso glaze over eggplant. Toss 2 min until tender and glossy.
5
Serve
Top with scallions and sesame seeds. Serve warm or room temperature.
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Rate This Recipe
4.4 ★ from 134 cooks
Nutrition Per Serving
Calories200 kcal
Protein4g
Carbs18g
Fat14g
Sodium480mg
Fiber6g
💡 Pro Tips
💡 Italian eggplants are less bitter — no salting needed.
💡 Add 2 tbsp water if eggplant absorbs all oil.
💡 This dish tastes even better at room temperature.
🔬 Diet Adaptations
VeganUse maple syrup instead of honey.
Low-FatAir-fry eggplant at 400F for 10 min instead of pan-frying.
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