Chewy halloumi and creamy eggplant stir-fried in a hearty umami soy-ginger sauce. Summer is peak eggplant season, so look for some fresh eggplants, they’ll become creamy-tender with minimal cooking.
Why you’ll love this eggplant and halloumi stir-fry
This stir-fried eggplant with basil gets a boost from the savory ginger and garlic flavors in the most mouth-watering way combined with halloumi. A dish far beyond words.
And since the stir fry itself is already very flavorful, just serve it with noodles. It would definitely also be delicious with some steamed rice.
Like all stir-fry recipes, you need to be sure you have all ingredients ready in advance, before you start actually stir-frying. It’s certainly worth it, because it comes together in no-time.
Each time an ingredient hits the smoking-hot wok, the scent unfolds in an intense bouquet. You just know it’s going to be good.
Eggplant and halloumi form the base of this dish, but there is quite a lot going on beyond that. You get a bite of tang from the lemon juice, some heat from the cayenne pepper and fresh ginger, basil cool things down, and a touch of oyster sauce gives you just enough sweetness to balance it all out.
Recipe tips
- Serve with udon noodles, rice noodles or steamed rice.
- No halloumi? Use tofu!
- Not a fan of eggplant? Try it with zucchini.
Storage
Keep in an airtight container and refrigerate for up to 3 days.
Hungry for more?
- 15 minute broccoli pasta with basil oil
- Roasted Parmesan eggplant with chickpeas
- 15 minute cheese ramen
Eggplant and Halloumi Stir-Fry
Ingredients
- 14 ounces udon noodles
- 8 ounces halloumi - cut into cubes
- 2 eggplants - cut into bite-sized pieces
- 6 tbsp vegetable oil
- 1 yellow onion - thinly sliced
- 4 garlic cloves - minced
- 1 tbsp grated ginger
- 1 tsp sesame seeds
- 1 cup basil leaves
Stir-fry sauce
- 2 tbsp cornstarch
- 6 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 3 tbsp water
- 1 tsp brown sugar
- 2 tbsp sesame oil
- 1 tsp red pepper flakes - less or more to taste
Instructions
- Boil the noodles according to package directions. Drain when ready.
- Get your prep done: Cut the eggplant in bite-sized pieces, cut the halloumi in cubes, mince the garlic cloves, grate the ginger and thinly slice the onion.
- Combine the ingredients for the sauce in a small bowl.
- Heat 3 tbsp oil in a wok or skillet over high heat until smoking-hot. Stir fry the eggplant, until browned and crisp-tender, about 6 minutes. Transfer to a plate.
- Heat the remaining oil. Add halloumi and stir fry until browned, about 2 minutes. Add garlic, onion, ginger and sesame seeds. Fry until fragrant, about 1 minute.
- Return the eggplant to the wok and add the sauce. Cook, tossing often, for 1–2 minutes more. Season with salt if needed. Add the basil leaves and toss for 30 seconds.
- Stir in noodles, serve immediately. Eat!
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