Stir-Fried Eggplant

This Stir-Fried Eggplant is a vibrant and flavorful dish that showcases the rich, savory taste of eggplant combined with aromatic spices and a hint of sweetness. It is a perfect dairy-free main dish that is both satisfying and healthy.

Ingredients

• Chinese eggplant - 300 grams
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Red bell pepper - 1 medium, sliced
• Green onion - 2 stalks, chopped
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Cornstarch - 1 teaspoon
• Water - 50 ml
• Sugar - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash the Chinese eggplant and cut it into bite-sized pieces.
2. In a bowl, mix the soy sauce, sesame oil, cornstarch, water, and sugar to create a sauce.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the minced garlic and ginger to the skillet, sauté for about 30 seconds until fragrant.
5. Add the eggplant pieces to the skillet and stir-fry for 5-7 minutes, until they are tender and start to brown.
6. Add the sliced red bell pepper and stir-fry for another 3-4 minutes.
7. Pour the sauce over the eggplant and bell pepper mixture, stirring well to coat evenly.
8. Cook for an additional 2-3 minutes until the sauce thickens slightly.
9. Season with salt and black pepper to taste, then remove from heat.
10. 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: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants, which can help protect the body from cellular damage.
• High in fiber, supporting digestive health and promoting a feeling of fullness.

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