Stir-Fried Eggplant

eggplantstir-fry — Do not soak in water and stir-fry immediately to reduce oil splatter.

15 min · 2 servings

Ingredients

eggplant, 300 g onion, 80 g soy sauce, 20 ml Minced garlic, 5 g cooking oil, 15 ml toasted sesame oil, 5 ml Sesame, 5 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut eggplant in half lengthwise and slice diagonally, and shred onion.
Put oil in a heated pan and stir-fry eggplant over medium-high heat for 3 minutes.
Add onion, garlic, and soy sauce and stir-fry for another 3 minutes.
When the inside of eggplant softens, mix with toasted sesame oil and sesame seeds and turn off the heat.

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Food nutrition

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