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Eggplant with Garlic Sauce

Posted by Courtney Schupp | March 2, 2022

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Prep time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Ingredients

SAUCE

  • 1 Tablespoon sugar
  • 1 Tablespoon cornstarch
  • 1/4 cup low-sodium soy sauce
  • 1 Tablespoon vinegar
  • Pinch of chili flake (optional)

STR-FRY

  • 1 pound lean ground meat (i.e. chicken or turkey)
  • 1 thumb-size piece ginger (minced)
  • 1 clove garlic (minced)
  • 1 medium carrot (sliced)
  • 1 medium bell pepper (sliced)
  • 2 medium eggplants (sliced)

 

 

Live Well Tips

  • This dish is originally from China and uses Chinese eggplants that are smaller and lighter than those common to the US.
  • Eggplant is a fruit similar to tomatoes and is available all year, but best during July to October.
  • Look for eggplants with firm, glossy skin that feel heavy.
  • Add any seasonal vegetables you have on hand.

 

Directions

  1. Wash hands well with soap and water.
  2. In small bowl combine sauce ingredients and set aside.
  3. In large pot, heat 1 teaspoon oil over medium-high heat and cook ground meat until browned or it reaches a temperature of 165 degrees Fahrenheit. Drain off excess fat and add ginger and garlic.
  4. Add sliced carrot, bell pepper, and eggplant. Stir-fry until vegetables are tender, about 10 minutes.
  5. Add sauce mixture to pot, stir, and cook until it has thickened (about 5 minutes).

Nutrition Facts

Serving size  1/4 recipe: Calories–250; Protein–29g; Carbohydrate–26g; Total Fat–4g; Saturated Fat–2g; Cholesterol–70mg; Fiber–9g; Sodium–670mg; Iron–20%; Calcium–4%

Adapted from University of Hawaii at Manoa