Garlicky Eggplant (Aubergine) Stir-Fry

“This makes a light main course, and is lower-fat than the deep-fried version you often find in Asian restaurants. A good addition to this dish is to include marinated and baked tofu cubes, adding them together with the sherry and soy sauce.”

Ingredients Nutrition


  1. Cut the eggplants into quarters lengthwise, then width wise into 1/2-inch wedges; set aside.
  2. In a small bowl, whisk together the cornstarch, broth, water, and sesame oil; set aside.
  3. In a large wok over medium heat, heat half of the vegetable or peanut oil and add the garlic, scallions, ginger, and pepper flakes or chilies (if using) and stir-fry for a minute, until aromatic.
  4. Add the remaining oil and swirl to coat the sides of the wok.
  5. When the oil is hot again, add the eggplant pieces and stir fry, stirring, until evenly coated with oil, then spread pieces into a single layer in the wok.
  6. Without stirring, let the eggplant brown for 3 minutes, then turn the pieces and again spread in a single layer to brown other side, about an additional 3 minutes.
  7. Turn them again and cook another 3 minutes, stirring occasionally, until all pieces are nicely browned.
  8. Stir in the sherry or rice wine, then the soy sauce (and the marinated/baked tofu cubes, if using).
  9. Reduce heat if necessary to cook any larger pieces of eggplant, which will absorb the liquid, stir frying until pieces are cooked through.
  10. Re-stir the cornstarch mixture until combined well, then add it to the wok and bring it to a simmer, stirring, until the sauce thickens and coats the eggplant.
  11. Season to taste with salt and pepper and serve with steamed rice.
  12. For Vegetarian use Vegetable Broth option.

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