Spicy-Sweet Eggplant Stir-Fry
Spicy-Sweet Eggplant Stir-Fry is a vibrant dish bursting with flavor, where tender eggplant meets colorful bell peppers in a sweet and spicy sauce. This delightful stir-fry transforms simple ingredients into an exciting culinary experience that can elevate any meal. Perfect for busy weeknights or special gatherings, it’s quick to prepare and sure to impress!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 2 medium eggplants (about 400g), cut into bite-sized cubes
- 1 cup bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1–2 tsp Sriracha or chili paste (adjust to taste)
- 1 tbsp sesame oil
- 2 tbsp cooking oil
Instructions
- Prepare the vegetables by washing and cutting the eggplants into cubes and slicing the bell peppers. Mince the garlic and grate the ginger.
- In a bowl, whisk together the soy sauce, honey (or maple syrup), Sriracha (or chili paste), and sesame oil to create the sauce.
- Heat cooking oil in a large skillet over medium-high heat. Add eggplant cubes and sauté for about 5 minutes until golden brown and tender.
- Add sliced bell peppers, garlic, and ginger to the skillet; stir-fry for an additional 3 minutes until fragrant.
- Pour the prepared sauce over the vegetables in the skillet, stirring well to coat. Allow it to simmer for about 2 minutes.
- Serve hot over steamed rice or noodles, drizzling any leftover sauce on top.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 10g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg