Spicy Stir Fried Eggplant
I'm not a picky eater by any means, but I'm not a fan of overcooked eggplants. This Spicy Stir Fried Eggplant is amazing because it's quick and easy, super flavorful, and cooked to perfection.
Servings: 6 People
Ingredients
- 3 japanese eggplant sliced on a bias half moon
- 1 serrano sliced thin
- 1 fresno sliced thin
- 2 green onions sliced on a bias
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ½ - 1 tablespoon korean red pepper flakes
Instructions
- In a large skillet, heat the olive oil over medium high heat.
- Add eggplants and saute for 1 minute. Next, add the peppers and green onion and saute 4-5 minutes until the eggplant is cooked.
- Add the garlic, soy sauce, sugar, and red pepper flakes, until thoroughly mixed. Let continue to cook for 2-3 minutes and then remove from heat. Adjust seasoning as needed and serve.
Notes
Japanese eggplant is long and slender and loves to soak up sauce, making it the perfect variety for a stir fry. I highly recommend seeking this out at an Asian market.
Nutrition
Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 374mg | Potassium: 331mg | Fiber: 4g | Sugar: 6g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg