Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh basil leaves
- 1 tablespoon sesame seeds for garnish
Instructions
- Start by cutting the eggplants into bite-sized pieces.
- Heat sesame oil in a pan over medium heat.
- Add minced garlic and ginger, sauté for about 1 minute until fragrant.
- Add the eggplant pieces and stir-fry until they start to soften.
- In a small bowl, mix soy sauce, rice vinegar, and red pepper flakes if using.
- Pour the sauce over the eggplant and stir well. Cook for a few more minutes until eggplant is completely tender.
- Add the basil leaves and cook for another minute.
- Serve hot, garnished with sesame seeds.
Notes
- This dish pairs perfectly with steamed rice.
- Feel free to add protein such as tofu or chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: vegetarian
- Method: stir-fry
- Cuisine: Asian
- Diet: gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: stir-fried, sesame, eggplant, basil, easy recipes