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Easy Eggplant Stir-Fry

This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.

Active Time
15 mins
Total Time
15 mins
Yield
Serves 6

How to Make It

1. Step
Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
2. Step
Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
3. Step
Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

Ingredients

  • 4 Japanese eggplants (about 1 1/2 pounds)
  • 5 tablespoons canola oil or peanut oil, divided
  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plum sauce
  • 2 jalapeño peppers, cut into thin rings
  • 1 small yellow onion, sliced into 1/4-inch wedges
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup packed fresh basil leaves

Tags

Dairy-FreeEgg FreeLow CarbohydrateVeganVegetarian

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