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a bowl with Chinese eggplant

Easy and delicious Asian inspired vegan eggplant recipe

  • Author: Elena Elliott
  • Total Time: 30
  • Yield: 2 serves 1x
  • Diet: Gluten Free


Easy and delicious vegan eggplant dish that will make your whole family happy. Done in no time! Gluten-free of course.



1 large eggplant cut into bite-size cubes

100g of button mushrooms cut into quarters (optional)

2 tbsp of tapioca flour

3 tbsp of extra virgin olive oil

3 garlic cloves, pressed

3 cm ginger, grated


Juice of 1 medium-sized lemon

1/2 cup of vegetable stock

2 tbsp of gluten-free soy sauce (I use tamari)

1 tbsp of honey

2 tsp corn starch



You might want to start this recipe by sprinkling the cut eggplant with salt and leaving it in a colander for 20-30 minutes to release the water. After 30 minutes simply rinse the eggplant to remove the excess salt and pat it dry with a clean kitchen towel. This will reduce the amount of olive oil you will use in this recipe.

Step 1 Start by mixing all sauce ingredients until everything is well combined.

Step 2 Add tapioca flour to the eggplant and mushrooms and toss it to make sure the vegetables are coated with tapioca flour.

Step 3 Heat the olive oil in a wok or a large frying pan. Add the vegetables into the pan and fry on medium-high heat until they become golden. 

Step 4 Push the eggplant and mushrooms to one side of your frying pan or wok so you have a free little area. Add 1 tablespoon of extra virgin olive oil and quickly fry garlic and ginger in it, until fragrant. Mix the eggplant and the mushrooms with garlic and ginger.

Step 5 Add the sauce and lower the heat to low. Cook everything together for a couple of minutes, until the sauce has thickened and everything is well combined.

Serve with some basmati rice! Enjoy!

  • Prep Time: 20
  • Cook Time: 10
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Keywords: gluten-free, vegan eggplant recipe, eggplant for dinner