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.

Ali Ramee
Source: EatingWell.com, May 2020
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

161.4 calories; protein 2.3g 5% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 5.8g; fat 12.2g 19% DV; saturated fat 0.9g 5% DV; cholesterol 0.2mg; vitamin a iu 451.1IU 9% DV; vitamin c 10.5mg 18% DV; folate 37.1mcg 9% DV; calcium 31.4mg 3% DV; iron 0.7mg 4% DV; magnesium 28mg 10% DV; potassium 347.6mg 10% DV; sodium 298.4mg 12% DV; thiamin -1mg -100% DV; added sugar 1.5g.