This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place. Source:, May 2020

Ali Ramee


Ingredient Checklist


Instructions Checklist
  • Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.

  • Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.

  • Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

Nutrition Facts

161 calories; 12.2 g total fat; 0.9 g saturated fat; 298 mg sodium. 348 mg potassium; 12.6 g carbohydrates; 1.7 g fiber; 6 g sugar; 2.3 g protein; 451 IU vitamin a iu; 11 mg vitamin c; 37 mcg folate; 31 mg calcium; 1 mg iron; 28 mg magnesium; 2 g added sugar;