Stir-fried Eggplant Recipe

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Stir-fried Eggplant
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  1. Mix cornstarch and water in a separate cup or bowl. Set both aside.
  2. Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients are).
  3. In a large frying pan or wok, over medium-high heat. Add the garlic, chilli, and eggplant. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time).
  4. Add all sauces and continue stir-frying for 5 more minutes, or until the eggplant is soft . Add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly.
  5. In a serving platter, sprinkle basil leaves and sesami seed over top. Serve over rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.23 Kcal (1069 kJ)
Calories from fat 153.81 Kcal
% Daily Value*
Total Fat 17.09g 26%
Sodium 2211.28mg 92%
Potassium 636.47mg 14%
Total Carbs 22.91g 8%
Sugars 11.52g 46%
Dietary Fiber 7.24g 29%
Protein 5.44g 11%
Vitamin C 7.5mg 12%
Iron 0.6mg 4%
Calcium 54.4mg 5%
Amount Per 100 g
Calories 76.75 Kcal (321 kJ)
Calories from fat 46.25 Kcal
% Daily Value*
Total Fat 5.14g 26%
Sodium 664.93mg 92%
Potassium 191.39mg 14%
Total Carbs 6.89g 8%
Sugars 3.46g 46%
Dietary Fiber 2.18g 29%
Protein 1.64g 11%
Vitamin C 2.2mg 12%
Iron 0.2mg 4%
Calcium 16.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
  • 7

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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