Eggplant Stir-Fried with Onions

Stir-fried eggplant with onions is a simple vegetarian dish. Japanese eggplant is the best choice for this dish, but you can substitute with another type of eggplant. The sauce for this recipe is a regular stir-fry sauce using soy sauce, mirin, sugar, and other seasonings like salt, pepper, and hot peppers.  Eggplant is rich in antioxidants, especially anthocyanins, which help protect cells from damage caused by free radicals. Some studies show that eggplant can reduce the risk of heart disease and lower LDL cholesterol, and triglyceride levels. With the many health benefits of consuming eggplant on a daily basis, this recipe is one of the ways for you to add eggplant to your meals.

Ingredients:

2 Japanese eggplants

1 medium white onion

2 green onions

2 garlic cloves, minced

Stir-Fry Sauce Ingredients:

1/2 cup water

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sugar

1 tablespoon mirin

Salt, pepper, dried chili

1 teaspoon mushroom seasoning

Other necessity:

Oil for stir-frying

Directions:

Cut eggplant diagonally and soak in lightly salted water for 15 minutes. Then take it out and let it dry.

Peel off the outer layer of the onion and cut into wedges.

Slice green onions to decorate.

Combine all sauce ingredients and set aside.

In a medium non-stick pan, add oil. When the oil is hot, add eggplant.

Fry eggplant until golden brown and add minced garlic.

Add onions and sauce. Continue cooking until the sauce thickens.

Adjust seasoning to your taste.

Turn off the stove and add green onions.

Bon Appétit!