Fish Fragrant Eggplant

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with a different flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Cut eggplant into strips and soak in salted water for 15 minutes to reduce bitterness.

Drain and pat the eggplant dry with paper towels.

Heat cooking oil in a wok over medium-high heat until shimmering.

Add garlic and ginger, stir-frying until fragrant, about 30 seconds.

Add the eggplant to the wok, stirring frequently until slightly softened, about 5 minutes.

Stir in the red bell pepper and carrot, cooking for an additional 3-4 minutes.

In a bowl, mix soy sauce, vinegar, sugar, chili paste, and water until well combined.

Pour the sauce mixture over the vegetables, stirring to coat evenly.

Cover and simmer for 10-12 minutes, until the eggplant is tender.

Mix cornstarch with a little water to create a slurry, then add to the wok.

Stir until the sauce thickens, about 2 minutes.

Drizzle sesame oil over the dish and mix well.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens