Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and red pepper flakes to the skillet and stir until fragrant, about 30 seconds.
3. Add the eggplant to the skillet and stir to coat in the garlic and red pepper flakes.
4. Sprinkle the paprika and salt over the eggplant and stir to combine.
5. Cook the eggplant, stirring occasionally, until it is tender and browned in spots, about 10-12 minutes.
6. In a small bowl, whisk together the soy sauce and honey.
7. Pour the soy sauce mixture over the eggplant and stir to coat.
8. Cook the eggplant for an additional 2-3 minutes, until the sauce has thickened and the eggplant is fully coated.
9. Remove the skillet from the heat and sprinkle the chopped cilantro over the top of the eggplant.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 8g
- Carbohydrates: 24g
- Protein: 3g
- Fiber: 7g
- Sodium: 650mg
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or coconut oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced bell peppers or onions to the skillet with the eggplant for added flavor and texture.
- Use different spices, such as cumin or coriander, to change up the flavor profile.
- Add a squeeze of lime juice over the top of the eggplant before serving for a bright, citrusy flavor.
Tips and Tricks:
- Make sure to cut the eggplant into bite-sized pieces so that it cooks evenly.
- Don't overcrowd the skillet or wok, as this will cause the eggplant to steam instead of brown.
- Use a wooden spoon or spatula to stir the eggplant, as a metal utensil can damage the nonstick coating of the skillet.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the eggplant in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the eggplant in a large bowl or on a platter, garnished with additional chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Crushed peanuts or cashews
Pairings:
- Serve the eggplant over rice or quinoa for a complete meal.
- Pair with a side salad or steamed vegetables for added nutrition.
Suggested Side Dishes:
- Steamed broccoli or green beans
- Roasted sweet potatoes or carrots
- Mixed greens salad with a citrus vinaigrette
Troubleshooting Advice:
- If the eggplant is sticking to the skillet, add a splash of water or vegetable broth to the pan to help loosen it.
Food Safety Advice:
- Make sure to wash the eggplant thoroughly before cutting and cooking.
- Store any leftovers in the refrigerator and discard after 3 days.
Food History:
- Eggplant is a staple ingredient in many Mediterranean and Middle Eastern cuisines, and is believed to have originated in India.
Flavor Profiles:
- Spicy, garlicky, slightly sweet
Serving Suggestions:
- Serve hot as a main dish or side dish.
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Region: Chinese