Go Back
Vegan Eggplant Stir Fry
Jordan Cord

Vegan Eggplant Stir Fry

4 from 2 votes
This vegan, eggplant stir-fry is better than takeout and contains half the calories!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 215
Ingredients Method

Ingredients
  

For the Stir Fry
  • 1 medium eggplant cubed
  • 3-4 Tablespoons olive oil
  • 3 cloves garlic minced
  • 1 medium onion sliced
  • 3 green onions chopped
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 1/2 cups broccoli
  • 1/4 cup water
For the Sauce
  • 1/2 cup tamari or soy sauce
  • 1/4 cup water
  • 2 Tablespoons honey or agave
  • 2 teaspoons chili garlic sauce or sriracha
  • 2 teaspoons cornstarch or flour

Method
 

Sauce
  1. In a small bowl, whisk together the ingredients for the sauce and set aside.
Stir Fry
  1. Prepare vegetables as described above.
  2. Heat oil in a large skillet to medium. Add eggplant cubes and stir to coat with oil. Cook for 3 minutes, then decrease the heat to medium-low, carefully add 1/4 cup of water and cover the pan.
  3. Cook 5-7 minutes until eggplant starts to soften. Add garlic, onions, bell peppers, and broccoli. Stir to combine and then cover the skillet.
  4. After 5 minutes, remove the lid and add the sauce. Stir until all of the veggies are coated.
  5. Increase the heat to medium high and continue cooking until the sauce thickens and the veggies are cooked to your desired tenderness – about 5 to 7 minutes.
  6. I recommend serving it over rice, but that's up to you!