Stir-Fried Eggplant recipe - ingredients, nutrition and when to eat it
This side dish pairs tender eggplant with the savory flavors of soy sauce and garlic, making it perfect with rice.
This side dish pairs tender eggplant with the savory flavors of soy sauce and garlic, making it perfect with rice. Serve it with warm rice on a summer evening or as a simple lunch side.
Side dishes · 12 minutes to cook
Nutrition (per 190.3g serving): 113.4 kcal · protein 3.3g · carbohydrate 9.6g · fat 7.3g · sodium 1200.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant changes color quickly after slicing, so heat the pan and stir-fry it right away.
Tips: After adding the eggplant, spread it out and cook for the first minute so it browns evenly.
Tips: Add the soy sauce at the end to keep the eggplant's tender texture and aroma distinct.
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Ingredients (1 serving)
- Eggplant — 150 g
- Cooking oil — 1 tsp
- Garlic — 2 pc
- Green onion — 10 g
- Soy sauce — 1 Tbsp
- Sesame oil — 0.5 tsp