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Ingredients36 m servings 273 cals
Original recipe yields 2 servings
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
- Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.
- Cook's Notes:
- Substitute ground ginger for the fresh ginger if desired.
- Substitute 2 tablespoons soy sauce for the oyster sauce if desired.
Per Serving: 273 calories; 21.2 g fat; 21.6 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 62 mg sodium. Full nutrition
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