Cantonese Eggplant

Cantonese Eggplant is a savory and vibrant dish that showcases tender eggplant stir-fried with a delightful blend of soy sauce and aromatic spices. This dish is perfect for a quick weeknight dinner, offering a burst of flavor while being entirely kosher.

Ingredients

• Eggplant - 300 grams
• Soy sauce (kosher) - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Green onions (chopped) - 2 stalks
• Red bell pepper (sliced) - 1 small
• Cornstarch - 1 tablespoon
• Water - 50 ml
• Sesame oil - 1 teaspoon
• Sugar - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cut the eggplant into bite-sized pieces and soak them in salted water for about 10 minutes to reduce bitterness.
2. In a small bowl, mix soy sauce, cornstarch, sugar, and water to create a sauce mixture and set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add minced garlic and ginger to the pan, sautéing for about 30 seconds until fragrant.
5. Drain the eggplant and pat it dry with a paper towel. Add the eggplant to the skillet and stir-fry for 5-7 minutes until it starts to soften.
6. Add the sliced red bell pepper and continue to stir-fry for another 3 minutes.
7. Pour the prepared sauce mixture into the skillet, stirring well to coat the vegetables. Cook for an additional 2-3 minutes until the sauce thickens.
8. Finish with a drizzle of sesame oil and garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants that help combat free radicals.
• High in fiber, promoting digestive health.

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