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 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!
Easy Asian eggplant vegan recipes like this will have you shouting for more meatless dishes.
Chop up eggplant to 1/2 inch by inch chunks
Combine with vinegar and salt in large bowl and toss- set for 20 minutes
Pat the eggplant dry with paper towel
Heat pan with oil on medium/high
Sauté onions and jalapeños for a few minutes until they start to brown
Reduce heat to medium add the egg plant and stir
Squeeze in half the lime and combine garlic paste, soy sauce, and seasoning then stir.
Put the lid on the pan for 2-3 minutes
Pour in the vegetable broth then stir in the cornstarch and sugar followed by 1 tbsp of fresh parsley
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
Top with fresh parsley, chili flakes, and some more fresh lime juice!
Scoop into tortillas to your liking or eat with noodles whatever your pleasure!
Tip: if your broth is too liquidy add more cornstarch, if it’s too think add more vegetable broth*
|Amount per serving|
|% Daily Value*|
|Total Fat 4.4g||6%|
|Saturated Fat 0.7g||4%|
|Total Carbohydrate 14.2g||5%|
|Dietary Fiber 2.1g||7%|
|Total Sugars 5.9g|
|Vitamin D 0mcg||0%|
Amount per serving
% Daily Value*
Total Fat 4.4g 6%
Saturated Fat 0.7g 4%
Cholesterol 0mg 0%
Sodium 760mg 33%
Total Carbohydrate 14.2g 5%
Dietary Fiber 2.1g 7%
Total Sugars 5.9g
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 222mg 5%
If you like this dish you might also like some of our vegan desserts.