Our easy Asian-style stir-fried eggplant recipe is a perfect vegetable side dish that is also Paleo, soy-free, and Whole30 compliant.
Eggplant is so delicious! We just love making eggplant side dishes. If you want a new way to eat eggplant that is also healthy for you too, then you have to try out our recipe! This eggplant recipe is made using ingredients that are all Whole30 compliant, Paleo, and even soy-free. This recipe is very similar to our Korean-style Stir-Fried Eggplant (Gaji Bokkeum), but we modified it a bit to make it Whole30 compliant. Still very tasty and a bit healthier than before! A win-win!
Key features and tips
To make this recipe, we recommend using Japanese/Chinese-style eggplants. Here’s what Japanese/Chinese-style eggplants look like:
Although, you could also use regular eggplants (a.k.a. American Eggplant) as a substitute if you can not find Japanese/Chinese-style eggplants. This slimmer variety makes it easier to cut on the bias and is great for stir-frying in many Asian recipes.
Ingredients needed to make this Whole30 eggplant recipe
- Japanese/Chinese-style eggplants
- Yellow onion
- Green onions
- Garlic clove
- Avocado oil
For the stir-fry sauce:
- Coconut amino sauce
- Fish sauce
- Mushroom powder
- Ground black pepper
How to make this easy stir-fried eggplant recipe
Step 1: Prepare the eggplant
Cut the eggplant lengthwise in half. Then cut on the diagonal into slices.
Step 2: Time to stir-fry the onions
Heat a frying pan on medium-high heat. Once the pan is warm add in the avocado oil. Next, add in the yellow onion slices and stir-fry for about 5 minutes.
Step 3: Add in the sliced eggplant and stir-fry
Then add the eggplant slices to the frying pan with the onions. Continue stir-frying for about 10 minutes.
Step 4: Add the green onions and the stir-fry sauce
Add in the green onions and the stir-fry sauce to the frying pan. Continue stir-frying for another 2-3 minutes.
Step 5: Enjoy!
Remove from heat and enjoy!
This stir-fried eggplant is especially great with rice, however, if you’re doing a Whole30 or are staying Paleo, then you will need to forgo the rice. Even if you’re not eating rice you can still pair this delicious eggplant side dish recipe with a protein of your choice. If you need some protein ideas that are also Whole30 compliant, check out these recipes:
Want more Whole30 recipes?
- Easy Stir-fried Bok Choy
- Korean Sweet Potato Air Fryer Fries
- Nori Wraps with Eggs, Avocado and Fresh Vegetables
- Mussels and Shrimp in an Asian Garlic Sauce
- 2 Japanese/Chinese-style eggplants, diagonally sliced
- 1 medium-sized yellow onion, sliced
- 3 green onions, diagonally sliced
- 1 garlic clove, minced
- 3 Tbsp avocado oil
- For the stir-fry sauce:
- 2 Tbsp coconut aminos
- 2 tsp fish sauce
- ½ tsp mushroom powder
- ½ tsp salt
- ½ tsp ground black pepper
- Cut the eggplant lengthwise in half. Then cut on the diagonal into slices.
- Heat a frying pan on medium-high heat. Once the pan is warm add in the avocado oil. Next, add in the yellow onion slices and stir-fry for about 5 minutes.
- Then add the eggplant slices to the frying pan with the onions. Continue stir-frying for about 10 minutes.
- Add in the green onions and the stir-fry sauce to the frying pan. Continue stir-frying for another 2-3 minutes.
- Remove from heat and enjoy!
If staying gluten-free, ensure that the fish sauce and mushroom powder you choose is labeled gluten-free.
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