Eggplant and Egg Stir-Fry Recipe
Follow this recipe to prepare a simple yet delicious Eggplant and Egg Stir-Fry, a quick meal prepared with tender eggplants and scrambled eggs seasoned with soy sauce and garlic.
Equipment
- 1 Wok or large skillet For stir-frying
- 1 Spatula For stirring
Ingredients
- 2 medium Eggplants Cut into bite-sized pieces
- 4 Eggs Beaten
- 3 tbsp Vegetable oil Divided
- 3 cloves Garlic Minced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce Optional
- to taste Salt and pepper
- 1 tsp Sesame oil Optional, for garnishing
- 2 tbsp Spring onions Chopped, for garnishing
Instructions
- Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
- Add the eggplant pieces and stir-fry until they become tender, about 8-10 minutes. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the beaten eggs and scramble them until just cooked through. Remove and set aside with the eggplants.
- Return the eggplants and eggs to the pan. Add soy sauce, oyster sauce (if using), salt, and pepper. Stir well to combine and heat through.
- Drizzle with sesame oil before serving and garnish with chopped spring onions.
- Serve hot with steamed rice or as a side dish.
Notes
For a spicier version, add a sliced chili pepper to the garlic step.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 9gProtein: 7gFat: 14gSaturated Fat: 3gCholesterol: 135mgSodium: 540mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 12500IUVitamin C: 3.3mgCalcium: 400mgIron: 0.3mg
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