Eggplant Mushroom Stir Fried | Quick and Delicious Eggplant Recipe | Garlic Brinjal Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is often cheaper.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake adds flavor, while button mushrooms are more affordable.

Slice the eggplant into bite-sized pieces and soak in salted water for 15 minutes to remove bitterness.

Drain the eggplant and pat dry with paper towels.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the eggplant to the skillet and stir-fry until golden and tender, about 5-7 minutes.

Remove the eggplant from the skillet and set aside.

In the same skillet, add more oil if necessary, then add minced garlic and ginger, sautéing until fragrant, about 30 seconds.

Add sliced mushrooms and cook until they release moisture and begin to brown, about 4-5 minutes.

Stir in sliced bell pepper and carrot, cooking until just tender, about 3 minutes.

Return the eggplant to the skillet and mix well with the vegetables.

In a small bowl, combine soy sauce, sesame oil, sugar, and cornstarch mixed with water to create a slurry.

Pour the sauce over the stir-fried vegetables and toss to coat evenly, cooking for an additional 2-3 minutes.

Season with red pepper flakes, salt, and black pepper to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level: