Shop for Seasonal Produce - Part 2 The Best Eggplant Stir-fry Recipe
Eggplant Stir Fry
1 cup brown rice
1-2 eggplants
1 package of brown mushrooms
2 red or yellow bell peppers
1 red onion
1 package of basil
2 tsp sesame oil
2 cloves garlic
2 inches of ginger
⅓ cup reduced sodium soy sauce
2 tbsp natural peanut butter
4 tsp maple syrup
1 tbsp cornstarch
2 tsp rice vinegar
1 tsp chili-garlic sauce
½ tsp black pepper
Put saucepan over high heat with 2 cups of water. Once boiling, add 2 cups brown rice and cook for 15 minutes.
Wash and dry eggplants. Trim off ends, quarter lengthwise, then cut crosswise in bite-size wedges.
Place large skillet over medium heat. Add sesame oil and eggplant. Cook until tender for 10 minutes. Remove from heat and place aside.
Add mushrooms to the same large skillet without oil. Cook until tender for 5 minutes. Remove from heat and place aside with the eggplant.
Peel, halve, and dice red onion. Trim, seed, and dice peppers. Add onion and peppers to a large pot with sesame oil and cook until tender for 5 minutes.
Drain and rinse chickpeas.
Combine garlic, ginger, soy sauce, peanut butter, maple syrup, corn starch, rice vinegar, sesame oil, chili-garlic sauce, and black pepper in a bowl and whisk together to make your stir fry sauce.
Add eggplant, mushrooms, chickpeas, and stir fry sauce to the pot with the vegetables.
To plate, add rice and vegetables to a bowl with optional fresh basil and sesame seeds for garnish.
Recipe adapted from “Asian Chickpea, eggplant, pepper, mushroom, & basil stir-fry with rice” on the Mealime app.
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