A bright, quick skillet that turns pantry staples into a silky coconut-lime sauce with tender eggplant.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 15 min | 30 min | 4 servings |
Intro
This Coconut Lime Eggplant Stir Fry is a fast, pantry-friendly weeknight option. It comes together in one skillet, using coconut milk for a creamy bite and lime for a zesty finish. Rich, silky eggplant mingles with peppers and aromatics for a bright, weeknight-worthy sauce.
The dish shines with simple, everyday ingredients and comes together in under 30 minutes. It’s ripe for a flexible, “keeper-this-on-hand” approach—perfect for busy evenings when you want something cozy but vibrant.
The Best Eggplant for This Recipe
White vs Purple Eggplant
- White eggplant tends to be creamier and less earthy; great for a milder sauce. Pros: silky texture; Cons: can be more watery if not salted/drained first.
- Purple eggplant is classic and widely available; holds shape well. Pros: robust texture; Cons: flesh can be slightly more bitter if not salted.
Fresh vs Frozen
- Fresh eggplant browns nicely and has a firmer bite. Pros: best texture; Cons: can be uneven if not prepared evenly.
- Frozen eggplant softens more as it cooks and absorbs sauce easily. Pros: absorbs sauce well; Cons: texture may be a bit softer.
Skin-on vs Peeled
- Skin-on adds color and texture; good when skin is smooth. Pros: richer appearance; Cons: some skins may be tougher.
- Peeled for ultra-smooth sauce and a lighter bite. Pros: smoother texture; Cons: loses some color.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They brighten the sauce with a touch of acidity. Swap tip: use a splash of extra lime juice and 1–2 tablespoons more coconut milk if you skip tomatoes.
- Onion: Forms the aromatic base. Swap tip: shallots for a sweeter note.
- Garlic: Delivers a quick, punchy aroma. Swap tip: garlic powder (1/4 teaspoon per clove replaced) if you’re out.
- Red Pepper: Adds color and sweetness. Swap tip: poblano or yellow pepper for a milder, sunnier mix.
- Pasta: This sauce can feed a starch base—serve with rice, noodles, or quinoa. Swap tip: zucchini noodles for a low-carb option.
- Herbs: Fresh cilantro or basil lift the finish. Swap tip: parsley if you don’t have fresh greens.
Ingredients
Sauce
- Eggplant, purple (large), 1 large (about 1.5 lb / 680 g), diced
- Onion, small, 1 (about 4 oz / 115 g), finely chopped
- Garlic, cloves, 3, minced
- Red bell pepper, medium, 1 (about 6 oz / 170 g), sliced
- Tomatoes, diced, 1 cup (160 g) — optional
- Coconut milk, full-fat, 1 can (13.5 oz / 400 ml)
- Lime juice, fresh, 2 tablespoons (30 ml)
- Lime zest, 1 teaspoon (optional)
- Soy sauce or tamari, 1 tablespoon (15 ml)
- Ginger, fresh, 1 teaspoon grated (optional)
- Kosher salt, 3/4 teaspoon, or to taste
- Neutral oil for sautéing, 1–2 tablespoons (15–30 ml)
Pasta (or Rice)
- Cooked rice or pasta, 2 cups cooked rice or 8 oz (225 g) dried pasta
Finish/Herbs
- Fresh cilantro or basil, chopped, 2 tablespoons (8 g)
- Salt and pepper, to taste
Directions
- Sauté aromatics (onion and garlic) — Heat oil in a large skillet over medium. Add onion and garlic; cook until translucent and fragrant, 2–3 minutes.
- Add pepper and eggplant; brown and soften — Stir in red pepper and eggplant; cook, stirring occasionally, 6–8 minutes until edges are bronzed and flesh is tender.
- Make the coconut-lime base — Pour in coconut milk, tomatoes (if using), lime juice, and soy sauce; bring to a gentle simmer and reduce heat to maintain a gentle bubble. Simmer 6–8 minutes until the sauce thickens slightly and eggplant breaks down a bit.
- Finish the sauce and season — Stir in lime zest (if using); season with salt and pepper. Simmer 1–2 minutes until glossy and cohesive.
- Cook pasta and combine (optional) — If serving with pasta, cook according to package directions; drain and toss with the sauce for 1–2 minutes, adding a splash of reserved pasta water if needed to loosen.
- Rest and serve — Remove from heat and stir in fresh herbs. Let rest 1 minute to meld flavors, then serve.
How to Store Leftovers
- Refrigerate within 2 hours of cooking. Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over medium-low heat, stirring occasionally, until steaming hot. Add a splash of coconut milk or water if it thickens.
- Cold leftovers are best eaten within 3 days; for longer storage, you can freeze for up to 1 month, though coconut milk may separate upon thawing.
What to Serve With Coconut Lime Eggplant Stir Fry
- Steamed jasmine rice or quinoa to soak up the sauce; the fluffy grains balance the creamy coconut.
- A quick cucumber-dill salad for brightness and crunch; a light, crisp counterpoint to the richness.
- A simple lime-green salad with avocado and cilantro for color and freshness.
Variations & Tips
- Spicer version: add 1/2 to 1 jalapeño (or a pinch of red pepper flakes) with the onions for a gentle heat.
- Creamier version: whisk in an extra 2–3 tablespoons coconut milk at the end.
- Gluten-free: use tamari or gluten-free soy sauce.
- Canned swap: canned diced tomatoes work in place of fresh tomatoes; simmer a bit longer to reduce liquid.
- Herb finish: finish with cilantro for a bright finish or swap to basil for a lighter, sweeter note.
Enjoy Your Coconut Lime Eggplant Stir Fry
We hope you savor the silky, coconut-kissed sauce and the tender eggplant in this pantry-friendly skillet. Enjoy your Coconut Lime Eggplant Stir Fry as a comforting, vibrant closing to a busy day.