Vegan Dinner Dishes

Easy Asian Eggplant Vegan Recipes

Easy Asian Eggplant Vegan Recipes

If you love delicious plant based recipes then this is the taco dish for you. Easy Asian eggplant vegan recipes like this will have you shouting for more meatless dishes. That’s because the flavors are out of this world and the textures are mouthwatering. It’s so simple to make this recipe too, furthermore once you make the eggplant stir fry you can add it to more than just tortillas, it’s perfect for noodles, wraps, salads, and more. 

The first thing I do is cut up the eggplant and toss it with vinegar and salt in a large bowl. It’s important to let it sit for 20 minutes in order to have the eggplant release moisture. Make sure to pat it dry afterwards to soak up the moisture. This allows for a crispier end result! It also allows the eggplant to absorb the other flavors better. 

Other ingredients you need for easy Asian eggplant vegan recipes like this include: 2 tbsp olive oil, 1/2 tbsp diced jalapeños, 1/4 cup diced onions, and 1/2 tbsp garlic paste.

Also 1/2 tbsp grated ginger, Juice of 1 lime, 3 tbsp cornstarch, and 2 tbsp sugar. Don’t forget 2 tbsp soy sauce, 2 tbsp chopped fresh parsley, 2 tsp paprika, 1 tsp turmeric, and 1 tbsp red chili flakes. Last but not least you need 1.5 cups vegetable broth to make the saucey base. 

How To Prep The Eggplant: 

Easy Asian Eggplant Vegan Recipes

Easy Asian eggplant vegan recipes like this are so simple to make too. Once you soak and dry the eggplant you need to heat the oil in a pan on medium high before sautéing the onions, ginger, and jalapeños. Next toss in the eggplant and stir before cooking it down for a minute. Stir in the lime juice, soy sauce, and seasonings followed by the broth and cornstarch. Allow it to simmer on medium low before removing from heat and serving in some soft shell tortillas! 

Eggplant Stir Fry Tacos

Easy Asian eggplant vegan recipes like this will have you shouting for more meatless dishes.

Course Main Course
Cuisine asian, Mexican
Keyword cheap, dinner, easy, Eggplant, plant based, plant based recipes, stir fry, tacos, vegetables
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 8 Servings
Calories 210 kcal
Author admin


  • 1 Medium large Eggplant Fresh
  • 1 tsp Apple cider vinegar or any vinegar
  • 1 tsp Salt
  • 2 tbsp olive oil
  • 1/2 tbsp Diced jalapeños fresh
  • 1/4 cup diced onions Fresh
  • 1/2 tbsp Garlic paste
  • 1/2 tbsp grated ginger
  • 1 average lime For the juice
  • 3 tbsp cornstarch
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp Chopped parsley fresh
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tbsp red chili flakes
  • 1.5 cups vegetable broth


  1. Chop up eggplant to 1/2 inch by inch chunks

  2. Combine with vinegar and salt in large bowl and toss- set for 20 minutes 

  3. Pat the eggplant dry with paper towel 

  4. Heat pan with oil on medium/high 

  5. Sauté onions and jalapeños for a few minutes until they start to brown 

  6. Reduce heat to medium add the egg plant and stir 

  7. Squeeze in half the lime and combine garlic paste, soy sauce, and seasoning then stir.

  8. Put the lid on the pan for 2-3 minutes 

  9. Pour in the vegetable broth then stir in the cornstarch and sugar followed by 1 tbsp of fresh parsley 

  10. Allow the mixture to simmer while stirring occasionally for another 5-6 minutes until the sauce has reduced and eggplant is cooked to your liking 

  11. Top with fresh parsley, chili flakes, and some more fresh lime juice!

  12. Scoop into tortillas to your liking or eat with noodles whatever your pleasure!

Recipe Video

Recipe Notes

Tip: if your broth is too liquidy add more cornstarch, if it’s too think add more vegetable broth*

If you like this dish you might also like some of our vegan desserts.


Hello guys! My name is Jessica and I am a recipe blogger who specializes in vegan and plant based recipes! I have been blogging for 4 years but I have been into cooking, baking, and creating my entire life, Thanks so much for visiting my blog.

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