Julienned Aubergines (Eggplants)

This is an absolutely delicious and versatile dish. It also is extremely easy to make! Therefore, it can be your go-to for a healthy delicious meal any day and at any time.

We are aware that the term “julienne” is unfamiliar to a lot of home cooks. Some people think it is related to the name, Julian, and that confused them even more! Julienning is a method of cutting by which you slice fruits or vegetables into short thin strips. It takes a lot of practice to do this quickly. However, once you master it, it’s a skill you will love to show off!

To julienne aubergines, first, you will cut the top and bottom of an aubergine then slice it in half, lay the cut side on your chopping board and slice down the length of the aubergine to create thin strips. Next, you will lay the slices on their side with each slice overlapping the one next to it and you will make slices again to ake matchstick-like pieces. If the aubergine’s really tall, just cut the pieces in half while they’re stacked together.

Aubergines are very nutrient-dense. They contain good amounts of protein, fibre, vitamin A, pyridoxamine (vitamin B6), folate (vitamin B9), vitamin C, vitamin K, calcium, iron, magnesium, manganese, and potassium as well as other nutrients such as thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), vitamin E, choline, copper, phosphorus and zinc. Therefore, although so simple, this dish is really healthy. You can find more about the roles of the nutrients mentioned in our Nutrient Index.

Without further ado, here’s our Julienned Aubergine Recipe.

Bon Appétit!



6 Medium-Large Aubergines (Eggplants), julienned

1 Large Purple Onion, sliced into strips

3 Garlic Cloves, finely chopped

Extra Virgin Olive Oil

Soy Sauce (to taste/substitute with Tamari or Coconut Aminos)


  • In a pot, preferably cast iron, heat up a little extra virgin olive oil and pour in the onions and garlic. Cook them until fragrant and they start to soften.
  • Add in the julienned aubergines and stir to fully combine. Let this cook until the aubergines start to soften and the onions begin to appear paler or more translucent. Stir occasionally to prevent burning.
  • Stir in a few tablespoons of soy sauce (approximately 2) and let the aubergines cook through fully before you take them off the heat.
  • Taste for salt. If you think the dish needs some salt, stir in a bit more soy sauce until you reach your desired level of saltiness.


Serving Suggestion: Serve on basmati rice with a side salad.



If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.

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