Laotian Eggplant with Tomatoes, Onion, and Mint

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Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.

  • 1 1/3-cup servingServings

Ingredients

  • 1 Tbs. vegetable oil
  • 1 lb. Japanese eggplant, trimmed and diced (3 cups)
  • 1 medium red onion, thinly sliced (1½ 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

  • Serving Size: Serves 6
  • Calories: 109
  • Carbohydrate Content: 20 g
  • Fat Content: 3 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Sodium Content: 211 mg
  • Sugar Content: 14 g