Teresa's Recipes
Stir Fried Eggplant
This vibrant and flavorful stir fried eggplant dish is a delightful fusion of textures and tastes, featuring tender eggplant sautéed to perfection with aromatic garlic, a hint of heat from red chili flakes, and the rich umami of soy sauce and sesame oil. A staple in many Asian cuisines, this dish not only showcases the versatility of eggplant but also brings a burst of color to your table. Perfect as a side dish or a vegetarian main, it's an easy and quick recipe that will impress your family and friends!
Ingredients
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
- 1 teaspoon (adjust to taste) Red chili flakes
- 2, chopped (for garnish) Green onions
- 1 tablespoon Sesame oil
- 3 tablespoons Soy sauce
- 3 cloves, minced Garlic
- 2 medium, sliced into half-moons Eggplant
Dietary Notes
- Servings: 4
- Dish Type: Main/Side Dish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 120
- Fat: 7g
- Carbs: 10g
- Protein: 2g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Begin by preparing your ingredients. Slice the eggplant into half-moons and mince the garlic.
- Heat the vegetable oil in a large pan or wok over medium-high heat until shimmering.
- Add the minced garlic and red chili flakes to the pan and stir fry for about 1 minute, just until fragrant. Be careful not to let the garlic burn.
- Add the sliced eggplant to the pan and stir fry for 5-7 minutes, or until the eggplant is tender and has absorbed the flavors.
- Pour in the soy sauce, sesame oil, and salt. Stir well to combine and continue to stir fry for an additional 2 minutes.
- Remove from heat and garnish with chopped green onions before serving hot.
- Enjoy your delicious stir fried eggplant with steamed rice or as part of a larger Asian-inspired feast!
Tips
- For a spicy kick, add more red chili flakes or a splash of chili oil.
- You can substitute eggplant with zucchini or bell peppers for a variation.
- Serve with a side of steamed rice or noodles to make it a complete meal.