I promised one of my favorite eggplant recipes and to be honest, I was having trouble deciding. There are so many good ones! Then I made this stir fry and it became my new favorite.

Slicing the eggplant and salting it before you cook it is really key. I also start cooking the eggplant at the same time as the cauliflower since they both need longer to cook. I also added broccoli, sweet peppers and jalapeños. For the sauce I used a mixture of tamari, rice vinegar, water, corn starch, coconut sugar, and gochujang. The sauce is adapted from @elavegan Chinese Eggplant with Chili Garlic Sauce. I have to say, her recipe is one of my favorites as well. If you haven’t tried it you should!

I put the veggies over soba noodles but it would also be great over rice. Let me know if you try it!

Stir Fry Ingredients

3/4 cup cauliflower florets

3/4 cup broccoli florets

2 small chinese eggplants sliced lengthwise

5 sweet pepper sliced

1 jalapeno sliced (remove seeds if you want it less spicy)

3-4 cloves garlic minced

2” piece of ginger minced

Sesame seeds

Salt

Corn starch

Avocado oil

Sauce Ingredients

2 tbsp tamari

1 1/2 tbsp rice vinegar

2 tbsp water (add more as needed)

1 tsp corn starch

3 tsp coconut sugar

1 tbsp gochujang (add more if needed. I recommend adding more water if you add more paste)

Instructions

Take sliced eggplants and place in a large bowl, add salt and mix well until eggplant is covered. Set aside for 20-30 minutes.

Pat eggplant dry and cover with 1 tsp of corn starch.

Combine sauce ingredients. Taste so you can adjust to your liking.

Coat bottom of large pan or wok with avocado oil over medium heat. Add eggplant and cauliflower and cook for about 5-7 minutes. Once eggplant starts to soften add broccoli and cook for another 3-4 minutes. Add jalapeno and sweet peppers and cook for 2-3 minutes.

Add garlic and ginger and saute until fragrant. Add sauce, coat veggies and saute for approximately 2 minutes.

Garnish with sesame seeds and serve over soba noodles or rice.

Enjoy!