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.
Disclosure: This post contains affiliate links.
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.
This is absolutely delicious everything really blended together very nicely and the sauce was complemented the meal perfectly. I will definitely e making this again
I just happened upon your recipe, and was at a loss as to how to make this Eggplant I had bought.
Well…I didn’t quite have all the same ingredients… had a red pepper and a green pepper that was not a regular GREEN pepper….maybe a Spanish pepper? Whatever it is, it worked. And I had a Maple syrup that was smoked. LOL
Well… with everything else, I just threw it in a Pan and went to work.
It really turned out good. THANK YOU!
Glad you enjoyed it! Thank you for letting me know!
I have recently become vegetarian made this tonight but added green squash kt was amazing
This is delicious! I will prepare this evening for my partner. Thank you very much
Wonderful! I’ve been exploring more with eggplant, and haven’t thought of stirfry yet. Thank you!
I hope you love it!
I LOVE stir-fried eggplant! I usually heat the oil with one or two thinly sliced thai chilis to give the eggplant a nice spicy kick. Great dish!
The Gastronomic Bong
I love eggplant.. this dish looks delicious.. :)
GiGi Eats Celebrities
I ADORE eggplant so much – but I haven’t eaten or bought it in a very long time – and this needs to change asap!
Those mini eggplant are the cutest. Great idea on how to use them too!
Sarah | Well and Full
I love the vibrance of fresh produce from the farmer’s market. What a beautiful and delicious way to use fresh eggplant! :)
Yum!! This is a dish I order out a lot – love that I can make it at home.
Your photos are absolutely gorgeous! Pinning! :)
Cute eggplants! I used to hate eggplant on principle because my mom did and so we never had it, but I’ve been trying it when eating out recently and loving it! Time to make it at home :)
Strength and Sunshine
Um yes!!! Mini anything is always better ;) So cute and more flavorful!
These eggplants are so darn cute! This looks amazing! Eggplant is actually one of my favorite foods, believe it or not!
Kristine | Kristine's Kitchen
Last time I made eggplant I just grilled it with some olive oil, salt and pepper but next time I’m going to try this stir fry! Those tiny eggplant ARE the cutest! :)
Sarah@Whole and Heavenly Oven
Oh my goodness! Those little eggplant are seriously the cutest thing I’ve ever seen! And this stir-fry looks like an amazing way to use them!
I don’t think I’ve ever had eggplant in a stir fry before. This sounds delicious, Kelly!
Lauren @ Eating with a Purpose
Yum! I have three eggplants in my fridge that I hadn’t decided what to do with yet- thanks for the idea! Pinning to make.
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much