Spicy Eggplant Stir-fry

Spicy Eggplant Stir-fry is a vibrant and flavorful Korean dish that combines tender eggplant with a spicy, savory sauce. This healthy meal is quick to prepare and packed with nutrients, making it perfect for a weeknight dinner.

Ingredients

• Eggplant - 300 grams
• Bell pepper (red) - 1 medium
• Carrot - 1 medium
• Garlic - 3 cloves
• Ginger - 1 teaspoon (grated)
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Green onions - 2 stalks
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Wash and cut the eggplant into bite-sized cubes. If desired, sprinkle with salt and let sit for 10 minutes to draw out moisture, then rinse and pat dry.
2. Slice the bell pepper and carrot into thin strips. Mince the garlic and grate the ginger.
3. In a large pan or wok, heat the vegetable oil over medium heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
4. Add the eggplant cubes to the pan and stir-fry for about 5 minutes, or until they begin to soften.
5. Add the bell pepper and carrot to the pan, and continue to stir-fry for another 3-4 minutes.
6. In a small bowl, combine the soy sauce, gochujang, and sesame oil. Mix well, then pour the sauce over the stir-fried vegetables.
7. Stir to coat the vegetables evenly with the sauce, and cook for an additional 2-3 minutes until everything is well combined and heated through.
8. Remove from heat, and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 220
• 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: 0.3 L

Health Benefits

• Eggplant is rich in antioxidants and may help lower cholesterol levels.
• The dish is low in calories and high in fiber, promoting digestive health.

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