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Garlicky Ginger Eggplant
10 min prep time
10 min cook time
4servings
Recipe by
DaVita
Photo by
DaVita
How to Make 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.
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10 min prep time
10 min cook time
4servings
3/4 cup
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Step-By-Step Instructions:
- Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.
- Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 90
-
Total Fat
7g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 80mg
-
Total Carbohydrate
6g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 1g
- Protein 2g
- Potassium 190mg
- Phosphorous 40mg
Ingredients
sesame oil
2 tbsp
Japanese eggplants (cut into 1-inch pieces)
2
minced fresh ginger
2 tsp
garlic (minced)
2 clove
chopped mushrooms
1/2 cup
fresh mung bean sprouts
1 cup
fresh basil (chopped)
1/4 cup
crushed red pepper flakes
1/4 tsp
hoisin sauce
1 tbsp
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