Stir-fried eggplant with green peppers

Ingredients

• 2 pieces eggplant
• 2 pieces green bell pepper
• 4 cloves fresh garlic
• 6 tbsp neutral oil
• 3 tbsp light soy sauce
• 1 tsp granulated sugar
• 1 tbsp fine salt

Method

1. Wash the eggplants, trim the stems, and cut them into roll-cut pieces of about 4 cm / 1.5 inches (rotating the eggplant 90 degrees after each diagonal cut) or into thick batons.
2. Place the eggplant pieces in a large mixing bowl, toss with salt, and let drain for 15 minutes: brownish liquid will bead on the surface.
3. Meanwhile, wash the green bell peppers, core, seed, remove the white ribs, and cut into pieces similar in size to the eggplant. Peel the garlic and crush it with the flat of a knife blade before coarsely chopping.
4. Quickly rinse the eggplant under cold running water, then squeeze firmly between your palms, handful by handful, to extract as much moisture as possible. Pat thoroughly dry with a clean kitchen towel.
5. Heat a wok or large skillet over high heat until smoking lightly, pour in half the oil, and add the eggplant. Stir-fry constantly until golden on the edges and completely tender in the center, drizzling in the remaining oil during cooking if the pan dries out.
6. Add the green bell peppers and continue to stir-fry over high heat until their skin blisters slightly in spots, keeping a crisp-tender texture.
7. Clear a small space in the center of the wok, add the garlic, and let it turn lightly golden for a few seconds until fragrant, taking care not to burn it.
8. Swirl the light soy sauce around the scorching edges of the wok, sprinkle in the sugar, and toss briskly to coat every piece in a glossy, savory glaze.
9. Taste, adjust the seasoning with a pinch of salt if needed, and serve immediately, piping hot, ideally accompanied by steamed white rice.

Nutrition

Per serving

Energy

914.3 kcal

Protein

6.88 g

Carbohydrate

19.82 g

Fat

90.5 g

Fibre

4.36 g

Calcium

29.57 mg

Iron

1.44 mg

Magnesium

61.45 mg