How to Make Garlicky Ginger Eggplant
This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
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10 min prep time
10 min cook time
4servings
3/4 cup
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Step-By-Step Instructions:
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Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.
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Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
-
Amount per serving
Calories
90
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
70mg
3% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
185mg
4%
Ingredients
sesame oil
2 tbsp
Japanese eggplants (cut into 1-inch pieces)
2 whole
minced fresh ginger
2 tsp
garlic (minced)
2 clove
chopped mushrooms
1/2 cup
fresh mung bean sprouts
1 cup
fresh basil (chopped)
1/4 cup
crushed red pepper flakes
1/4 tsp
hoisin sauce
1 tbsp