Eggplant & Garlic Stir-Fry

Name: Eggplant & Garlic Stir-Fry
Yield: 3 servings
Cuisine: American
Ingredients: 5 Eggplant; 2 small pieces Garlic (finely chopped); 1 tsp Red chili peppers (sliced into rounds); 1 tbsp Soy sauce; 1 pinch Sugar; 1 tsp Beef stock granules (Dashida); 1 dash Salt; 1 dash Pepper; 2 tsp Sesame oil; 1 tbsp Toasted sesame seeds; 2 tbsp Japanese leek (finely chopped); 1 tbsp ● Salt (for rubbing)

cookpad.japan @cookpad_jp

I really like stir-fried eggplant, but it's so high-calorie that I was keeping my distance from it but since I learnt this method of preparing it, I've been able to eat them a lot more .

This recipe leaves the texture of the eggplant intact. Since most of the liquid is drained away, the eggplant retains all of its natural flavour. This method also keeps the eggplant from absorbing too much oil so it's very healthy! This method uses salt when preparing the eggplant so please adjust the saltiness to your taste at the end. Recipe by Heartful Kitchen Rei

I really like stir-fried eggplant, but it's so high-calorie that I was keeping my distance from it but since I learnt this method of preparing it, I've been able to eat them a lot more .

cookpad.japan @cookpad_jp

I really like stir-fried eggplant, but it's so high-calorie that I was keeping my distance from it but since I learnt this method of preparing it, I've been able to eat them a lot more .

Saved

Ingredients

3 servings

5Eggplant
2 smallpieces Garlic (finely chopped)
1 tspRed chili peppers (sliced into rounds)
1 tbspSoy sauce
1 pinchSugar
1 tspBeef stock granules (Dashida)
1 dashSalt
1 dashPepper
2 tspSesame oil
1 tbspToasted sesame seeds
2 tbspJapanese leek (finely chopped)
1 tbsp● Salt (for rubbing)

Saved

Steps

1

Slice the eggplant into 6-8 equal slices. Then follow Steps 1-4 ofto prepare the eggplant and get rid of excess moisture.
https://cookpad.wasmer.app/us/recipes/147048-technique-for-preparing-delicious-eggplant

Technique for Preparing Delicious Eggplant
2

Grease a frying pan with some sesame oil and add the garlic and chili peppers. Heat them up up until they sizzle.
3

Add the drained eggplant and once it's coated in the oil, season the ingredients with salt, pepper, dashida beef stock, and sugar.
4

When the ingredients are cooked through, pour in the soy sauce from the edges of the pan and stop the heat. Add the Japanese leek and sesame seeds then adjust the flavour if you feel that the taste isn't salty enough.
5

The vegetables will keep cooking through with the residual heat so be careful not to overcook them in the pan. You can use chili pepper powder instead of chili peppers if you'd prefer. In that case, you should mix the powder in after you've stopped the heat.