Easy Eggplant Stir Fry with Garlic Sauce

• portions: 2 servings
• temps actif: 20 minutes
• temps total: 30 minutes

Ingrédients

2 large Chinese long eggplant (can also use regular eggplant)

1 tsp salt

1 tbsp + 1 tsp cornstarch

2½ tbsp soy sauce or tamari

1 tbsp sugar (I like coconut sugar)

2½ tbsp oil suitable for high heat cooking

3 cloves garlic, crushed

1 tsp ginger, minced

Green onions/ spring onions

Sesame seeds

Instructions

Cut eggplants into 4 pieces lengthwise, then cut each piece into rough 2-inch strips.

(NOTE: The two next steps are optional and will give you crispier eggplant. If short on time, skip straight to step 4 and fry eggplant without soaking/coating.) Stir 1 teaspoon salt into a large bowl of water, and submerge eggplant pieces (cover with a plate to ensure pieces are submerged). Leave to soak for 15 minutes.

Drain and pat dry eggplant with paper towel, then toss in 1 tablespoon cornstarch, ensuring eggplant is evenly coated.

In a small bowl, mix together soy sauce, sugar and remaining 1 teaspoon cornstarch until combined (use a whisk to break down cornstarch lumps).

Heat 2 tablespoons oil in a large skillet or frying pan on medium high heat. Add eggplant in a single layer and fry until golden - 6-8 minutes - flipping frequently. (If skillet isn't large enough, do two batches.)

Transfer eggplant to a plate. Add remaining ½ tablespoon oil to skillet. Sauté garlic and ginger for 30 seconds on medium heat.

Add sauce and cooked eggplant to skillet, and cook - stirring - for one minute to allow sauce to thicken.

Decorate with green onion slices and sesame seeds, and serve with rice or noodles if desired.

Nutrition

• Calories: 223 kcal
• Lipides Totaux: 17.7 g
• Lipides Saturés: 2.5 g
• Sodium: 1619 mg
• Glucides Totaux: 16.9 g
• Fibres Diététiques: 3.6 g
• Sucres Totaux: 9.1 g
• Protéines: 1.8 g