Stir Fry Eggplant Recipe

🧂 Ingredients

• 2 jalapeño peppers

  sliced into thin rings
• 1 small yellow onion

  cut into 1/4-inch wedges
• 4 Japanese eggplants

  about 1 1/2 pounds
• 5 tablespoons canola oil or peanut oil

  divided
• 2 tablespoons hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon plum sauce
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 cup fresh basil leaves

  packed

Instructions

• 1 Slice the eggplants lengthwise into quarters, then cut them into 2-inch
  segments. In a large cast-iron skillet over high heat, warm 2 tablespoons of
  oil. Add half of the eggplant and cook, stirring occasionally, until the pieces
  soften and develop a golden-brown color in spots, about 4 to 5 minutes. Transfer
  to a large bowl. Repeat with another 2 tablespoons of oil and the remaining
  eggplant. Once cooked, cover the eggplant to retain warmth and set aside.
• 2 In a small bowl, whisk together the hoisin sauce, soy sauce, and plum sauce
  until well combined. Set the mixture aside.
• 3 Heat the remaining 1 tablespoon of oil in the same skillet over high heat. Add
  the jalapeño slices and onion wedges, stirring frequently, and cook until they
  soften slightly, about 4 to 5 minutes. Stir in the minced garlic and ginger,
  cooking for another 30 seconds to 1 minute until aromatic.
• 4 Return the cooked eggplant to the skillet, then incorporate the onion mixture
  and fresh basil. Pour in the prepared sauce, stirring until everything is evenly
  coated. Serve immediately while warm.

Nutrition Info