Garlicky Ginger Eggplant

Garlicky Ginger Eggplant
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can't find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.

Watch the Stir-Fry Cooking Masterclass

Powered by Homemade, brought to you by Davita.

  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 90

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 80mg
  • Total Carbohydrate 6g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 1g
  • Protein 2g
  • Potassium 190mg
  • Phosphorus 40mg


  • sesame oil
    2 tbsp
  • Japanese eggplants (cut into 1-inch pieces)
  • minced fresh ginger
    2 tsp
  • garlic (minced)
    2 clove
  • chopped mushrooms
    1/2 cup
  • fresh mung bean sprouts
    1 cup
  • fresh basil (chopped)
    1/4 cup
  • crushed red pepper flakes
    1/4 tsp
  • hoisin sauce
    1 tbsp


  1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

  2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.