Asian Eggplant

Source: Meatless Monday
Servings: 4
1 long Asian eggplant, cut into thin 2″ x 1″ rectangles
1 small red pepper, cut into thin 2″ stripsAsian eggplant
1 clove garlic, minced
3-4 squirts soy sauce
25 fresh basil leaves
5-6 large fresh chilies (optional)


Heat a little oil in a wok.

Add garlic and stir fry for 30 seconds, then add eggplant, 2 squirts soy sauce, and a little water and stir fry for 2 minutes.

Add red pepper, rest of soy sauce, and a little water and cook for 1 min.

Add basil leaves and cook, adding water if necessary, for another minute.


In Thailand this is made with large fresh chilies thrown in with the garlic, so the recipe can be made mild without the chilies, or very spicy with the chilies. Serve with steamed (2 cups – 1 cup per person) jasmine rice.

Nutrition info per serving

Total calories 170; total fat 0.5 gm; saturated fat 0 gm; carbohydrates 38 gm; protein 5 gm; sodium 360 mg; fiber 5 gm



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