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–+ servings

Japanese Eggplant Stir-Fry

A delicious and healthy stir-fry featuring tender Japanese eggplant, vibrant vegetables, and a savory sauce, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Japanese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Japanese eggplants sliced into thin rounds
  • 1 cup bell pepper sliced
  • 1 cup broccoli florets
  • 2 cloves garlic minced
  • 1 inch ginger grated
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
Garnish
  • 2 tablespoons sesame seeds toasted
  • 2 scallions sliced

Method
 

Prepare the Ingredients
  1. Slice the Japanese eggplants into thin rounds and set aside.
  2. Slice the bell pepper and prepare the broccoli florets.
  3. Mince the garlic and grate the ginger.
Make the Sauce
  1. In a small bowl, mix together soy sauce, mirin, sesame oil, and sugar until well combined.
Stir-Fry the Vegetables
  1. Heat the wok over medium-high heat and add a splash of oil.
  2. Add the garlic and ginger, stir-fry for 30 seconds until fragrant.
  3. Add the eggplant, bell pepper, and broccoli, and stir-fry for about 5-7 minutes until the vegetables are tender.
Combine and Serve
  1. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
  2. Cook for an additional 2 minutes, then remove from heat.
  3. Garnish with toasted sesame seeds and sliced scallions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Serve with steamed rice or noodles for a complete meal.

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