Spicy Eggplant Stir-Fry

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Whip this recipe up on a weeknight when you’re looking to give your family’s tastebuds a wake-up call! Meaty eggplant is the star of this savory, zingy stir-fry, making it an excellent choice for a vegetarian main dish. Add as much (or as little) chili sauce as each person desires.

Yield :  5 Servings


Chili Sauce

  • 6 garlic cloves, minced
  • 1 Tbsp fresh or dried ground ginger
  • 2 limes, juiced
  • ¼ cup white vinegar
  • 2 Tbsp soy sauce
  • 3 Tbsp sugar, honey, or other sweetener
  • ½ cup chopped mint
  • ½ cup chopped cilantro
  • Thai chili peppers, thinly sliced



  • 2-4 Tbsp coconut or sesame oil
  • 1½ lbs eggplant, cubed or sliced
  • ½ lb green beans, cut into bit sized pieces
  • 2 bell peppers or 2-3 Sweet Heat Peppers, thinly sliced
  • 3 Tbsp fresh or dried ground ginger
  • 3 Tbsp soy sauce
  • ½ cup chopped thai or sweet basil
  • 2 green onions, thinly sliced


  • Combine all chili sauce ingredients in a small bowl and set aside. Use the number of chili peppers to your spice preference.
  • Preheat a large wok or nonstick skillet over medium-high heat. Add in 2 tablespoons of oil and and the eggplant. Cook for 3-5 minutes, stirring, until the eggplant starts to turn translucent.
  • Continue stirring and add in the green beans and additional oil, if needed. Cook for another 2 minutes. Add in the bell peppers, ginger, and soy sauce and cook for 2 more minutes. Remove from the heat when the beans and peppers just begin to become tender but are still crisp and vibrant in color.
  • Toss in basil and green onions. Serve over rice or noodles with a generous amount of the chili sauce spooned over the top.


Recipe by Sarah Ward.

Grow Big. Spend Little.
Eggplant Stir-fry
Eggplant Stir-fry!