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Alexandra Shytsman
What Eggplant Is Best for Stir-Fries?
While any type of eggplant will work in a stir-fry, we prefer Japanese eggplants for this recipe. Sometimes referred to as Chinese eggplant or Asian eggplant, this type of eggplant is usually long and slender with tender purple skin and sweet, meaty flesh. They have fewer seeds than rounder varieties, which gives them a nice, firm texture and a less bitter flavor. Japanese eggplants are readily available at well-stocked supermarkets, Asian grocery stores or farmers markets. They are easiest to find in mid to late summer. If you can't find Japanese eggplant, a regular globe-shaped eggplant will work too. Just cut the eggplant into smaller 1-inch pieces so it holds up better while cooking.
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Alexandra Shytsman
How to Stir-Fry Eggplant Perfectly
The trick to perfectly cooked eggplant is getting a good sear on the outside, with tender, silky flesh on the inside. We do this by cooking the eggplant in batches instead of throwing it all in the pan at once. This extra step allows the eggplant to brown instead of steam, which adds flavor and prevents the eggplant pieces from falling apart. Simply transfer the first batch to a bowl and cover it to keep warm while the second batch cooks. When the second batch is finished, add it to the first, followed by the other ingredients, then toss it with the sauce. Viola! Perfect stir-fried eggplant.
Additional reporting by Hilary Meyer
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Alexandra Shytsman
Ingredients
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4 Japanese eggplants (about 1 1/2 pounds)
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5 tablespoons canola oil or peanut oil, divided
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2 tablespoons hoisin sauce
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon plum sauce
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2 jalapeño peppers, cut into thin rings
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1 small yellow onion, sliced into 1/4-inch wedges
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2 teaspoons minced garlic
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1 teaspoon minced fresh ginger
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1 cup packed fresh basil leaves
Directions
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Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
Alexandra Shytsman
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Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
Alexandra Shytsman
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Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.
Nutrition Facts (per serving)
161 | Calories |
12g | Fat |
13g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 2/3 cup | |
Calories 161 | |
% Daily Value * | |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 6g | |
Added Sugars 2g | 3% |
Protein 2g | 5% |
Total Fat 12g | 16% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Vitamin A 451IU | 9% |
Vitamin C 11mg | 12% |
Folate 37mcg | 9% |
Sodium 298mg | 13% |
Calcium 31mg | 2% |
Iron 1mg | 4% |
Magnesium 28mg | 7% |
Potassium 348mg | 7% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.