Eggplant Stir Fry

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Eggplant Stir Fry with Garlic-Basil Sauce

Eggplant Stir Fry

for

2

4

with Garlic-Basil Sauce

Prep Time: 35 mins Calories: (per serving)470

Vegetarian

Gluten Free

Contains Soy

Mild Spice

Eggplant is a powerhouse vegetable that's especially good in Stir Frys. It soaks up the flavor-packed sauces and softens to a melt-in-your-mouth consistency. In this dish, you will start by sautéing the eggplant with a bell pepper to develop browning and drive off excess moisture. Notice how you will not peel the eggplant, as it helps the eggplant hold together during cooking. Then we add our Thai-inspired garlic-basil sauce. Delicious!

Get Stir Frying, Madison!

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

In Your Bag

Eggplant

Eggplants

1

2

White Rice

White Rice

¾ cup

1 ½ cup

Red Bell Pepper

Red Bell Peppers

1

2

Lime

Lime

1

1

Brown Sugar

Brown Sugar

1 tbsp

2 tbsp

Cornstarch

Cornstarch

1 tsp

2 tsp

Garlic

Garlic

3 cloves

6 cloves

Ginger

Ginger

1 tbsp

2 tbsp

Green Onions

Green Onions

2

4

Thai Basil

Thai Basil

¼ oz

½ oz

Liquid Aminos

Liquid Aminos

2 tbsp

4 tbsp

Crushed Red Pepper

Crushed Red Pepper

1 packet

1 packet

You'll Need

Saucepan

Saucepan

1

1

Skillet

Skillet

1

1

Vegetable Peeler

Vegetable Peeler

1

1

Grater

Grater

1

1

Vegetable Oil

Vegetable Oil

2 tbsp

4 tbsp

1

Prep Ingredients

Photo based on 2-serving recipe

1

Prep Ingredients

Fill saucepan with rice and

1.5 cups

3 cups

water, bring to boil on medium-high heat

Wash and dry all produce

Cut eggplants into ¾ inch pieces

Stem, seed, then cut red bell pepper

s

into 2 inch matchsticks

Mince garlic

Peel and grate

1

2

tablespoon

s

ginger

Thinly slice green onions

Tear Thai basil leaves

2

Cook Rice

Photo based on 2-serving recipe

2

Cook Rice

When water is boiling, stir, cover, then lower heat and simmer for 15 minutes

3

Make Sauce

Photo based on 2-serving recipe

3

Make Sauce

While rice cooks

1

2

teaspoon

s

lime

Squeeze 1 tablespoon lime juice

Combine liquid aminos, brown sugar, cornstarch, crushed red pepper (as much as desired), lime zest, lime juice, and

¼

½

cup water in bowl

Stir until well combined

4

Cook Vegetables

Photo based on 2-serving recipe

4

Cook Vegetables

Combine garlic, ginger, and 1 teaspoon of vegetable oil in separate bowl

Heat remaining vegetable oil in skillet over high heat until shimmering

Add eggplant and red bell pepper and cook, stirring often, until well browned and tender, 8-10 minutes

5

Add Garlic and Ginger

Photo based on 2-serving recipe

5

Add Garlic and Ginger

Clear center of skillet, add garlic and ginger mixture

Cook, mashing mixture into skillet, until fragrant, 30 second

Stir garlic and ginger mixture into vegetables

Add sauce, stirring constantly until thickened, 1 minute

6

Plate

6

Plate

Remove from heat, stir in green onions and Thai basil

Plate with rice

Enjoy!

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