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.Powered by Homemade, brought to you by Davita.
Ingredients
- sesame oil 2.00 tbsp
- Japanese eggplants 2.00 whole cut into 1-inch pieces
- fresh ginger 2.00 tsp minced fresh ginger
- garlic 2.00 clove minced
- white (button) mushrooms 0.50 cup chopped mushrooms
- fresh mung bean sprouts 1.00 cup
- fresh basil 0.25 cup chopped
- crushed red pepper flakes 0.25 tsp
- hoisin sauce 1.00 tbsp
Instructions
- 1
Heat sesame oil in a large skillet. Add eggplant
- 2
ginger
- 3
garlic
- 4
mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften
- 5
4-6 minutes.
- 6
Add basil
- 7
chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org