This spicy eggplant stir fry is the perfect end of summer meal. A simple sauce, eggplant, peppers, and onions come together to make a delicious vegan dinner.
A simple stir fry is a really great way to eat eggplant. I know sometimes people walk right by eggplant at the market because they just aren’t sure what to do with it. Is it bitter? Does it need to be salted or soaked? Ugh, this sounds like a lot of trouble.
That’s why I love the miniature eggplant that you can get at the farmer’s market right now. It doesn’t need to be peeled or salted. You just slice it right up and add it to your dish. It isn’t bitter at all, it’s just delicious.
These smaller eggplants are perfect with onions, peppers, and a simple, sweet and spicy sauce. When served over rice, this is a very satisfying meal. For this stir fry I just made a simple sauce of tamari, red pepper flakes, and honey (maple syrup if you’re vegan). It’s an easy meal to make and is a nice change from your usual stir fry.
What is tamari sauce?
Tamari sauce is a Japanese soy sauce. It’s usually made without wheat, so it’s a gluten free alternative to soy sauce.
What can I use for soy sauce if I can’t eat soy?
This looks like a good recipe for gluten free, soy free soy sauce. You could also try coconut aminos.
How do you make eggplant stir fry?
- Saute your chopped onions and garlic in olive oil for 6-8 minutes.
- Add the sliced eggplant and peppers, and cook for several minutes before adding the stir fry sauce.
- Continue to cook over medium heat for about 12 minutes. Serve over rice.
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Spicy Eggplant Stir Fry.
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 green pepper sliced
- 4 cups miniature eggplant sliced
- 6 Tablespoons tamari sauce
- 5 Tablespoons maple syrup or honey
- 1 teaspoon red pepper flakes use less if you don't want it spicy
- ½ teaspoon ground ginger
- jasmine rice cooked according to package directions
Place the olive oil, onion, and garlic in a large skillet over medium high heat. Cook until it is fragrant and just slightly starting to brown, about 6-8 minutes.
Reduce heat to medium and add green pepper and eggplant. Cook for several minutes, then add the tamari, maple syrup or honey, ground ginger, and red pepper flakes.
Continue to cook over medium heat for about 12 minutes, stirring often until the eggplant and green pepper is tender.
Serve over rice.
Make sure that your brand of tamari sauce is gluten free.
Nutrition facts are for the stir fry, and do not include the rice.
Have you tried mini eggplants? What’s your favorite way to enjoy them?
This post was originally published in August 2015. It has been updated with new photos and text.