Laotian Eggplant with Tomatoes, Onion, and Mint
Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.
Ingredients
- 1 Tbs. vegetable oil
- 1 lb. Japanese eggplant, trimmed and diced (3 cups)
- 1 medium red onion, thinly sliced (11/2 cups)
- 4 medium tomatoes, chopped (2 cups)
- 3 Tbs. dark brown sugar
- 2 Tbs. low-sodium soy sauce
- 2 tsp. lime juice
- 1 1/2 tsp. chile-garlic sauce, such as Huy Fong
- 3 cups bean sprouts
- 1 8-oz. can sliced bamboo shoots, rinsed and drained
- 1/2 cup chopped fresh mint
Preparation
Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
Nutrition Information
- Calories 109
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 211 mg
- Sugar Content 14 g