Stir-fried Eggplant with Garlic and Spicy Sauce

This quick and flavorful stir-fry is perfect for busy days.  With simple ingredients and a bold, savory-spicy sauce, it’s an excellent choice for vegetarians or anyone looking for a light yet satisfying meal.  This stir-fried eggplant dish is packed with nutritional benefits!  Here’s why it’s a great addition to your diet:

• Rich in Fiber: Eggplant is an excellent source of dietary fiber, which supports digestion and helps maintain a healthy gut.
• Antioxidant Powerhouse: Eggplant contains antioxidants like nasunin, which may help protect cells from damage and support brain health.
• Low in Calories: Despite its rich flavor, this dish is relatively low in calories, making it an excellent option for weight management.
• Heart-Healthy: Garlic and onions contain compounds that may support heart health by reducing cholesterol and improving circulation.
• Metabolism Boosting: The spicy elements, such as chili flakes and Sriracha, can help boost metabolism and promote fat burning.
• Vitamin & Mineral Content: Eggplant provides essential nutrients like potassium, manganese, and folate, contributing to overall well-being.

Ingredients:

• Eggplant: 2 Japanese eggplants cut into 1-inch cubes
• Coating: 1/4 cup cornstarch
• Aromatics: 5 garlic cloves (minced), one shallot (minced), 1/2 cup white onion (sliced)
• Spice: 4 dried chilies or 1 tsp chili flakes
• Oil: 1/4 cup neutral oil (e.g., vegetable or avocado)
• Garnish: Green onions, chopped

Stir-Fry Sauce

• 1 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tsp sugar
• 1 tsp Sriracha sauce
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp mushroom seasoning (or substitute with nutritional yeast)
• 1/2 cup water
• 1 tsp cornstarch (mixed with 1 tbsp water to create a slurry)

Directions:

1.    Prep the Eggplant: Toss the eggplant cubes with 1 tsp salt and sit for 20 minutes to release excess moisture. Rinse and pat dry thoroughly.

2.    Coat and Fry: Evenly coat the eggplant cubes with cornstarch.  Heat oil in a pan and fry the eggplant until crispy and golden brown.  Remove and drain excess oil.

3.    Aromatics & Spice: Remove excess oil, leaving about 1 tbsp in the pan. Stir-fry garlic, shallots, onion, and dried chilies until fragrant.

4.    Make the Sauce: Stir the sauce mixture and pour it into the pan. Bring to a gentle simmer.

5.    Combine: Return the eggplant to the pan, toss well to coat, and allow it to absorb the sauce. Simmer for another minute until glossy.

6.    Garnish & Serve: Sprinkle with chopped green onions and serve hot with steamed white rice.