Vegan Eggplant and Potato Stir-Fry
Vegan Eggplant and Potato Stir-Fry is a delightful and flavorful dish that brings together tender eggplant and diced potatoes in a savory and slightly sweet sauce. This vegan stir-fry is both satisfying and visually appealing, making it a fantastic addition to your plant-based recipe collection.
INGREDIENTS
- 1 large eggplant, cut into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and black pepper to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked rice or noodles, for serving
INSTRUCTIONS
Prepare the Vegetables:
Cut the eggplant into bite-sized pieces. Place them in a bowl of cold salted water for about 10 minutes, then drain and pat dry.
Peel and dice the potatoes into small cubes.
Sauté the Aromatics:
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the thinly sliced onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Cook the Potatoes and Eggplant:
Add the diced potatoes to the skillet. Sauté for about 10 minutes, or until they start to become tender and lightly browned.
Add the eggplant pieces and continue to cook for another 5-7 minutes until the eggplant is tender and slightly caramelized.
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave nectar, and red pepper flakes.
Stir-Fry the Vegetables:
Pour the prepared sauce over the cooked potatoes and eggplant.
Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to coat the vegetables.
Season and Serve Vegan Eggplant and Potato Stir-Fry:
Season with salt and black pepper to taste.
Garnish with fresh chopped cilantro leaves if desired.
Serve hot over cooked rice or noodles for a delicious and satisfying vegan stir-fry.
TIPS
- Adjust the level of spiciness by adding more or less red pepper flakes.
- Feel free to customize the stir-fry by adding other vegetables like bell peppers, snap peas, or broccoli.
- You can serve this dish with jasmine rice, brown rice, udon noodles, or your favorite noodles.
- Store any leftover eggplant and potato stir-fry in an airtight container in the refrigerator for up to three days. Reheat before serving.
NUTRITION VALUE
- Calories: 200-250 (approximate values)
- Carbohydrates: 35-40g
- Protein: 4-6g
- Fat: 6-8g
- Fiber: 5-7g
