Easy Eggplant Stir-Fry

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This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.

Ingredients

  • Japanese eggplants (about 1 1/2 pounds)
  • tablespoons canola oil or peanut oil, divided
  • tablespoons hoisin sauce
  • tablespoons reduced-sodium soy sauce
  • 1 tablespoon plum sauce
  • 2 jalapenos peppers, cut into thin rings
  • small yellow onion, sliced into 1/4-inch wedges
  • teaspoons minced garlic
  • teaspoon minced fresh ginger
  • cup packed fresh basil leaves

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Directions

Step 1

Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.

Step 2

Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.

Step 3

Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapenos and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

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