Then cut diagonally into about 1/4-inch thick slices. Heat a pan with 1 tablespoon of cooking oil over medium high heat. Thinly slice the onion. Set aside. Here you will find fast fix family favorite meals! Add the garlic, scallions and ginger and stir-fry until fragrant, about 30 seconds. Transfer to a large bowl. Heat the remaining 1 tablespoon oil in the skillet over high heat. You will need slender Korean/Asian eggplants for this recipe. Season with salt and pepper to taste. EatingWell may receive compensation for some links to products and services on this website. This recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive. Everything from desserts, easy dinners, comfort food and much more! Sprinkle with the sesame seeds to serve. 15 Healthy Meals You Can Make in 15 Minutes, 4 eaches Japanese eggplants (about 1 1/2 pounds), 5 tablespoons canola oil or peanut oil, divided, 2 eaches jalapeño peppers, cut into thin rings, 1 small yellow onion, sliced into 1/4-inch wedges, © 2020 EatingWell.com is part of the Allrecipes Food Group. While nothing is risk free, some activities are safer than others when it comes to COVID-19. Heat a pan with 1 tablespoon of cooking oil over medium high heat. Eggplant stir fry recipes . Transfer the eggplant to a plate or bowl and keep nearby. Sprinkle liberally with salt and set aside for the salt to draw the bitterness out. this recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Serve immediately. Add the onion mixture and basil to the eggplant and stir in the sauce. Offers may be subject to change without notice. Place aubergine / eggplant pieces in a colander over a deep plate. Required fields are marked *. Then, stir fry the eggplant in a spicy sauce made of doubanjiang (fermented broad bean chili sauce/paste), garlic, ginger, and a few other spices. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Turn the heat off. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. A place where anyone can submit recipes, ask questions and share advice. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. I’m a busy wife and mom who loves to cook and bake. Transfer to a large … Return the pan to high heat and add the remaining 2 tablespoons canola oil. Welcome to my blog ! In a small bowl, whisk the cornstarch into 3 tablespoons water, making sure the cornstarch is fully dissolved, then add it the pan and stir until the sauce is thickened, about 30 seconds. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the eggplants and stir-fry, for a minute or two until they start to soften. It’s a simple aubergine stir-fry flavoured with a bunch of aromatics in a salty, sweet and sour glaze served over a bowl of steaming hot rice. 161 calories; protein 2.3g 5% DV; carbohydrates 12.6g 4% DV; dietary fiber 1.7g 7% DV; sugars 5.8g; fat 12.2g 19% DV; saturated fat 0.9g 5% DV; cholesterol 0.2mg; vitamin a iu 451.1IU 9% DV; vitamin c 10.5mg 18% DV; folate 37.1mcg 9% DV; calcium 31.4mg 3% DV; iron 0.7mg 4% DV; magnesium 28mg 10% DV; potassium 347.6mg 10% DV; sodium 298.4mg 12% DV; added sugar 1.5g. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Jalapeño peppers can vary from mild to very spicy. Your email address will not be published. Everything you need for a delicious feast. In a large sauté pan or wok, heat 3 tablespoons of the canola oil over high heat. Add the eggplants and stir-fry, for a minute or two until they start … Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. I love the eggplants when they soak up all the delicious savory flavors, When served over a bowl of steamed rice, the dish makes a satisfying dinner with affordable ingredients and is loaded with nutrition. Add the eggplant and stir-fry until tender, 6-8 minutes. Return the pan to high heat and add the remaining 2 tablespoons canola oil. Return the eggplant to the pan and stir to combine. Your email address will not be published. In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil and rice vinegar. Add the hoisin sauce mixture and stir to coat the eggplant. Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Drizzle the sesame oil over, and mix well again. Add the onion, garlic, and ginger, and stir-fry until fragrant. You can also pan fry the eggplant if you prefer. Continue to stir-fry until the eggplants are well coated with the seasoning and the pepper is slightly wilted. Cover the eggplant to keep warm and set aside.