eggplant stir fry
This recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: Asian
Keyword: eggplant stir fry
Servings: 2
Calories: 133kcal
Author: Luda huang
- 1 medium Korean/Asian eggplant or 2 small, about 8 ounces
- 1/2 medium onion
- 2 small red chili peppers
- 2 garlic cloves thinly sliced
- 1 small thumb size ginger cut into short matchsticks
- cooking oil
- Seasoning
- 1 tablespoon soy sauce
- Pinch salt and pepper
- 1/2 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
Cut the eggplants lengthwise in halves. Then cut diagonally into about 1/4-inch thick slices. Thinly slice the onion.
Heat a pan with 1 tablespoon of cooking oil over medium high heat. Add the onion, garlic, and ginger, and stir-fry until fragrant. Add the eggplants and stir-fry, for a minute or two until they start to soften.
Stir in the sauce mix, and then add the peppers.
Continue to stir-fry until the eggplants are well coated with the seasoning and the pepper is slightly wilted. Season with salt and pepper to taste. Turn the heat off. Drizzle the sesame oil over, and mix well again. Sprinkle with the sesame seeds to serve.
Calories: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 513mg | Potassium: 729mg | Fiber: 8g | Sugar: 12g | Vitamin A: 481IU | Vitamin C: 73mg | Calcium: 39mg | Iron: 1mg