Description
A flavorful and spicy dish featuring eggplants cooked with chili oil and fresh vegetables.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon soy sauce
- 2 tablespoons chili oil
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss the cubed eggplants with salt and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry with paper towels.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the eggplant cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Stir in the diced red and green bell peppers, soy sauce, chili oil, and rice vinegar. Cook for another 5 minutes until the vegetables are tender and well coated in the sauce.
- Transfer the mixture to a baking dish and roast in the preheated oven for 15-20 minutes until the eggplant is fully cooked and slightly caramelized.
- Remove from the oven and garnish with sliced green onions and sesame seeds before serving.
Notes
- For a spicier kick, add sliced fresh chili peppers to the skillet along with the garlic and ginger.
- You can also substitute the eggplant with zucchini or mushrooms for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg