Garlic Shrimp and Eggplant

Garlic Shrimp and Eggplant is a delightful kosher Chinese dish featuring succulent shrimp sautéed with tender eggplant in a garlic-infused sauce. This vibrant and savory meal is both satisfying and healthy, perfect for a cozy dinner for two.

Ingredients

• Shrimp - 250 grams, peeled and deveined
• Eggplant - 200 grams, diced
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons (kosher)
• Cornstarch - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Green onions - 2 stalks, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by preparing the eggplant. Dice it into bite-sized pieces and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture, then rinse and pat dry.
2. In a bowl, toss the shrimp with cornstarch, salt, and pepper. This will give the shrimp a nice texture when cooked.
3. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and sauté until they turn pink, about 2-3 minutes. Remove the shrimp from the pan and set aside.
4. In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
5. Add the diced eggplant to the pan and stir-fry for about 5-7 minutes, or until the eggplant is tender and slightly golden.
6. Return the shrimp to the pan and pour in the soy sauce. Stir well to combine everything and cook for another 2-3 minutes until heated through.
7. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and garnish with chopped green onions.
8. Serve hot, ideally with steamed rice or noodles.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the shrimp, supporting muscle health.
• Eggplant is high in dietary fiber, aiding digestion.

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