Redgate Kitchen

something delicious for everyone

a stir-fry worth making on repeat

I am always in search of the best eggplant dishes. Eggplant is such a versatile veggie and when prepped well it has the potential to be the tasty star of the meal. Using Japanese or Chinese eggplants in this dish will give you less seeds and thus less bitterness, softer skins, and a more tender outcome. If you can’t find them at your grocery store, look for the smallest Italian eggplants and don’t skip the salting phase at the beginning of the recipe. Serve as is, or over Jasmin rice – either way it will be a hit. As always, enjoy!


  • 2 lbs Japanese or Chinese eggplant
  • 1 Tbsp Kosher salt
  • 1 Tbsp corn starch (a thin coating with this will prevent the eggplant from absorbing too much oil)
  • 2-4 Tbsp vegetable oil
  • 1 Tbsp toasted sesame oil
  • 10 large garlic cloves, minced (yields about 3 tbsp)
  • 2 tsp ginger, freshly grated
  • 2 Tbsp soy sauce (can sub coconut aminos if needed)
  • Sliced scallions (green part), for garnish


  1. Slice the eggplants on the diagonal into 3/4 to 1 inch thick pieces.

2. Sprinkle the eggplant with 1 Tbsp kosher salt and let the eggplant drain in a colander for about 45 minutes. Then, rinse the eggplant and pat dry. Transfer to a large bowl.

3. Coat the eggplant with a thin layer of cornstarch. This will help prevent the eggplant from over-absorbing the oil.

4. Heat 2 tbsp of the vegetable oil in a skillet over medium-high.

5. Add in the eggplant but only enough to cover the skillet with one layer. Don’t let them overlap or they won’t brown. Flip the eggplant after about 2-3 minutes and cook on the other side fro another minute or so. The eggplant should be a bit golden. Repeat this step for the remaining eggplant adding in the remaining 2 Tbsp of vegetable oil if needed. Transfer the eggplant to a bowl.

6. Heat the toasted sesame oil in the skillet. Add in the minced garlic and ginger and cook until fragrant- about 30 seconds or so.

7. Return the eggplant to the pan and add in the soy sauce. Stir to combine and let it cook together for about 2-3 minutes. Make sure your eggplant is cooked through.

8. Top with sliced green onions (green part only) and enjoy!

9. If you are like me and love your leftover veggies for breakfast, the eggplant is delicious with shelled edamame!

5 thoughts on “Better than Take-Out Eggplant

  1. Rhoda Bornstein says:

    I may just give it a try!

    Liked by 1 person

  2. Marlene Rabinovitch says:

    Thanks, Jodi: Eggplant is my favorite! Can’t wait to try it!
    Love Marlene

    Liked by 1 person

    1. Can’t wait to hear how you like it! ❤️


  3. Marlene Dworkind says:

    Delicious recipe, like all of the others!!


    Liked by 1 person

    1. Thank you Marlene!!❤️


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