Name: Stir-Fried Japanese Eggplant with Garlic-Soy Sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 0.5 cup water; 1 tablespoon plus 2 teaspoons lower-sodium soy sauce; 1 tablespoon light brown sugar; 2 teaspoons white miso; 1 teaspoon toasted sesame oil; 1 pound Japanese eggplant, sliced crosswise into 2-inch pieces; 1 tablespoon canola oil; 3 scallions, sliced into 1-inch pieces (about 1/2 cup); 1 large jalapeño chile, seeded and sliced lengthwise; 2 medium garlic cloves, finely chopped; 2 teaspoons finely chopped fresh ginger; 2 tablespoons torn fresh cilantro leaves; 1 tablespoon thinly sliced unseeded red Fresno chile (from 1 chile)

Stir-Fried Japanese Eggplant with Garlic-Soy Sauce

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If you like "eggplant in garlic sauce" from your favorite Chinese restaurant, this is the dish for you! It's spicy and slightly sweet, but not sticky-sweet like some restaurant versions tend to be. Keep some basic Asian condiments in your arsenal and you can easily and quickly pull off this garlic eggplant recipe at home! Also, because this whole dish comes together very fast, have everything ready to add to the pan before you start cooking.

By Ivy Odom

Updated on March 5, 2020

Prep Time:

10 mins

Total Time:

10 mins

Servings:

Yield:

2 cups

Nutrition Profile:

Low Added Sugars Low Carbohydrate

Jump to Nutrition Facts

Ingredients

½ cup water
1 tablespoon plus 2 teaspoons lower-sodium soy sauce
1 tablespoon light brown sugar
2 teaspoons white miso
1 teaspoon toasted sesame oil
1 pound Japanese eggplant, sliced crosswise into 2-inch pieces
1 tablespoon canola oil
3 scallions, sliced into 1-inch pieces (about 1/2 cup)
1 large jalapeño chile, seeded and sliced lengthwise
2 medium garlic cloves, finely chopped
2 teaspoons finely chopped fresh ginger
2 tablespoons torn fresh cilantro leaves
1 tablespoon thinly sliced unseeded red Fresno chile (from 1 chile)

Directions

Stir together water, soy sauce, brown sugar, miso and sesame oil in a small bowl until smooth; set aside.
Heat a large (12-inch) cast-iron skillet over high until smoking. Add eggplant and canola oil to skillet; cook until eggplant is well browned, 2 to 3 minutes, stirring once during cook time. Add scallions, jalapeño, garlic and ginger; cook, undisturbed, until scallions slightly char, about 1 minute. Stir mixture in skillet.
Add reserved soy sauce mixture to skillet; stir to coat eggplant. Cover and cook over high until sauce is thickened and eggplant is tender, about 1 minute. Remove from heat; transfer mixture to a serving dish. Sprinkle with cilantro and Fresno chile.

Nutrition Facts (per serving)

110	Calories
5g	Fat
14g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1/2 cup
Calories 110
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 4g	14%
Total Sugars 9g
Added Sugars 3g	6%
Protein 3g	6%
Total Fat 5g	6%
Sodium 338mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.