Vegan Fish Fragrant Eggplant

Vegan Fish Fragrant Eggplant is a delightful and aromatic dish that captures the essence of traditional Chinese flavors using eggplants instead of fish. This vibrant dish combines savory, sweet, and spicy elements, making it a perfect addition to any vegan meal.

Ingredients

• Chinese eggplant - 400 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1, diced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Brown sugar - 1 tablespoon
• Chili paste - 1 teaspoon
• Vegetable broth - 100 milliliters
• Cornstarch - 1 teaspoon
• Water - 2 tablespoons
• Sesame oil - 1 teaspoon
• Fresh basil - a handful, for garnish

Steps

1. Wash the eggplants and cut them into 2-inch long pieces.
2. Heat vegetable oil in a large skillet over medium heat.
3. Add the minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
4. Add the eggplant pieces and diced red bell pepper to the skillet. Stir-fry for about 5-7 minutes until the eggplant is tender.
5. In a small bowl, mix together soy sauce, rice vinegar, brown sugar, chili paste, and vegetable broth.
6. Pour the sauce over the eggplant and bell pepper mixture. Stir well to combine.
7. In another small bowl, mix cornstarch with water to create a slurry. Add this to the skillet to thicken the sauce slightly.
8. Continue to cook for another 3-5 minutes, stirring frequently until the sauce thickens and coats the vegetables.
9. Remove from heat and drizzle with sesame oil. Stir in chopped green onions.
10. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant and peppers, which help combat oxidative stress.
• Low in calories and high in fiber, promoting digestive health and weight management.

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