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Eggplant Stir-Fry

3-4 Servings
Eggplant stir-fry
Lauren Salkeld

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3-4 Servings


  • 1/4 cup hoisin sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 5 tablespoons canola oil
  • 3 small to medium eggplants, cut into small chunks
  • 3 cloves garlic, minced
  • 3 scallions, white and light green parts only, very thinly sliced, plus more for garnish
  • 1 tablespoon peeled and minced fresh ginger from a 1 1/2 inch piece
  • 1 tablespoon cornstarch
  • Toasted sesame seeds for garnish
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In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil and rice vinegar.

In a large sauté pan or wok, heat 3 tablespoons of the canola oil over high heat. Add the eggplant and stir-fry until tender, 6-8 minutes. Transfer the eggplant to a plate or bowl and keep nearby.

Return the pan to high heat and add the remaining 2 tablespoons canola oil. Add the garlic, scallions and ginger and stir-fry until fragrant, about 30 seconds. Return the eggplant to the pan and stir to combine. Add the hoisin sauce mixture and stir to coat the eggplant. In a small bowl, whisk the cornstarch into 3 tablespoons water, making sure the cornstarch is fully dissolved, then add it the pan and stir until the sauce is thickened, about 30 seconds. Transfer to a serving bowl and garnish with sesame seeds and additional scallions.

Serve this stir-fry over white or brown rice to turn it into a main course.