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Simple Teriyaki Eggplant Stir Fry

Eggplant, also known as aubergine, anara, or brinjal that is grown worldwide for its edible fruit (1). We generally think of the beautiful purple color, but it can also be white and egg shaped (hence the name). It can be used in many different styles of cooking due to its ability to absorb oils and flavors into its flesh through cooking.

Botanically, it is classified as a berry due to the fact that it contains many small, soft, edible seeds. The seeds taste bitter because they contain nicotinoid alkaloids.

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Serving to Babies

Avoid adding extra salt when serving foods to babies. Make sure that the eggplant is soft when offering. Younger babies will do better with a stick shape whereas older babies may prefer smaller pieces.

Eggplant Nutrition

Eggplants do not provide a lot of micronutrients. They do provide a moderate amount of manganese. While they have a negligible amount of fat, they are capable of absorbing fat during the cooking process. The purple color comes from the anthocyanin nasunin. Eggplants also contain fiber which can help establish a healthy microbiome.

Purchasing Eggplant

At the store

Look for eggplants that are firm. Check to make sure that there isn’t any bruising or soft spots. Smaller fruit tends to be more tender with thinner skin.


You can store eggplant right on the counter. Do not cut it until you are ready to prepare it. Avoid direct sunlight if possible.


Raw eggplant can gave a bitter taste, so it is usually served cooked. Rinsing, draining, and salting it before cooking can help remove some of the bitterness. Due to its texture, it is often used as a meat substitute, although nutritionally it is not equivalent.

Simple Teriyaki Eggplant Stir Fry

Easy stir fry with eggplant and veggies to serve over rice.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 4
Calories: 187kcal


  • 2 medium eggplants
  • 1 medium bell pepper
  • 1 tbsp oil
  • 1 clove garlic
  • 1 tbsp ginger
  • ½ cup teriyaki sauce (adjust depending on how saucy you like it)
  • 1 cup edamame
  • 1 tbsp sesame seeds (optional)


  • Slice eggplant and bell pepper.
  • Heat oil in a pan. Add garlic, ginger, eggplant, and bell pepper. Cook 5-10 minutes or until soft.
  • Add in edamame and teriyaki sauce. Cook an additional 5 minutes.
  • Garnish with sesame seeds. Serve over rice or alternative grain.


You can add in any other veggies that you like. You can also add in meat. Just dice and add in when you are cooking the eggplant. Make sure the meat is cooked through.


Calories: 187kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1385mg | Potassium: 855mg | Fiber: 9g | Sugar: 15g | Vitamin A: 984IU | Vitamin C: 43mg | Calcium: 83mg | Iron: 3mg

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