afoona
Stir-Fried Eggplant with Soy and Garlic
vegetables

Stir-Fried Eggplant with Soy and Garlic – Gluten-free version

Asian-style stir-fried eggplant with gluten-free soy sauce, garlic and ginger — a tasty, quick vegetarian dish Gluten-free version: Gluten-free soy sauce (tamari).

⏱ 35 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Sprinkle the salt over the eggplants, let stand 15 minutes, then pat dry well with paper towels.
    Colander
  2. 2
    Heat the wok over high heat until very hot, then add the oil.
    ⚙ Pan-fryingStoveWok
    💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
  3. 3
    Add the eggplants and stir-fry 8–10 minutes, stirring constantly.
    Stove
  4. 4
    Add the garlic and ginger and stir-fry 30 seconds, until fragrant.
    Stove
    💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
  5. 5
    Add the gluten-free soy sauce, sesame oil, sugar and black pepper and stir until everything is evenly coated.
  6. 6
    Serve immediately, sprinkled with green onion.
181calories
3 gprotein
8 gcarbs
14 gfat
● protein 7%● carbs 18%● fat 75%

Per serving (187 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wok · Also works: Deep skillet (sauté pan) (Less heat on the sides; stir-fry in small batches)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vegetable Stir-Fry

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