Eggplant Stir-Fry with Tomatoes and Mushrooms

Looking for a quick, healthy, and satisfying meal for busy weeknights?  This Eggplant Stir-Fry with Tomatoes and Mushrooms comes together in under 30 minutes and is packed with flavor and wholesome ingredients.  Tender eggplant, juicy tomatoes, savory mushrooms, and fluffy eggs create a delicious combination that's both comforting and nutritious.  It's an easy one-pan dish that pairs perfectly with steamed rice and is sure to become a family favorite.

Ingredients:

1 Japanese eggplant, cut into bite-sized pieces

1 tomato, chopped

2 eggs, beaten

2 oz. mushrooms of your choice, trimmed and cut into bite-sized pieces

2 garlic cloves, minced

½ white onion, diced

Soy sauce, to taste

Salt, to taste

Black pepper, to taste

A pinch of sugar

Mushroom seasoning powder (optional), to taste

Fresh cilantro, chopped, for garnish

Directions:

Wash and prepare all the vegetables.   Cut the eggplant into bite-sized pieces, chop the tomato, dice the onion, mince the garlic, and trim and slice the mushrooms if needed.  Beat the eggs in a small bowl.

Heat a large skillet or wok over medium heat.  Add the eggplant and mushrooms and stir-fry for about 5 – 7 minutes, until they begin to soften.

Add the diced onion and minced garlic.  Continue stir-frying for another 2 – 3 minutes, until the onion is translucent and the garlic is fragrant.

Push the vegetables to one side of the pan.  Pour in the beaten eggs and let them set for a few seconds before gently scrambling.  Mix the eggs with the vegetables once they are softly cooked.

Add the chopped tomatoes and season with soy sauce, salt, black pepper, a pinch of sugar, and mushroom seasoning powder, if using.  The tomatoes and mushrooms will release enough moisture, so there's no need to add water.

Stir everything together and cook for another 3 – 5 minutes, until the tomatoes have softened slightly and all the flavors have blended.

Garnish with fresh cilantro and serve hot with steamed rice.

Tips:

Japanese eggplant has a tender skin and cooks quickly, but Chinese eggplant works just as well.

Feel free to use button, cremini, shiitake, or oyster mushrooms.

For extra protein, add tofu or cooked chicken.

If you enjoy a little heat, stir in sliced fresh chili or a pinch of red pepper flakes.

 

This simple stir-fry is proof that a wholesome, home-cooked meal doesn't have to be complicated.  With colorful vegetables, protein-rich eggs, and savory mushrooms, it's a delicious way to put a nutritious dinner on the table in no time.