Recipe courtesy of Katie Chin
Stir-Fried Asian Eggplant
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 36
- Dietary Fiber
- 17
- Sugar
- 22
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1299
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
4 Asian eggplants
2 teaspoons salt
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 hot red chile peppers, seeded and thinly sliced
Directions
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.