Thai Stir-fry Eggplant

AJI-SHIO® Garlic Seasoning Mix

Ingredients

  • 2 Tbsps. (30ml) Cooking oil
  • 3 cups (300g) Eggplant, cut lengthwise, then cut to 1-inch long
  • 1 tsp. (2g) Red chili, minced
  • 1 Tbsp. (10g) Garlic, minced
  • 1 tsp. (3g) Cornstarch, for cornstarch mixture
  • 1/2 cup (120ml) Water, for cornstarch mixture
  • 1 1/2 Tbsps. (20g) Soybean paste
  • 2 tsps. (10ml) Soy sauce
  • 1/2 pack (9g) AJI-SHIO® Garlic Seasoning Mix
  • 1 cup (25g) Basil leaves, fresh

Procedure

  1. STIR-FRY. In a wok, heat oil. Stir-fry eggplant until lightly brown. Add chili and garlic. Sauté for 2 minutes.
  2. SEASON & SIMMER. Add cornstarch mixture, soybean paste, soy sauce, and AJI-SHIO® Garlic. Mix well until sauce thickens. Add basil leaves, mix well.
  3. SERVE. Transfer to a plate. Serve while hot.

Cooking Tips

If preparing the eggplants in advanced, soak them in water to avoid browning of the flesh.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 cup (107.5g)

Products Used

AJINOMOTO AJI-SHIO® Garlic Buy Now

Nutrition Facts

Calories per serving (kcal)
107.2
Carbohydrates (g)
7.1
Proteins (g)
2.1
Fat (g)
7.8
Dietary Fiber (g)
1.9
Calcium (mg)
33.9
Iron (mg)
0.6
Sodium (mg)
636.3

Good to Know Nutrition Facts

Eggplants contain Anthocyanins which helps prevent cell damage.

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