THAI STIR-FRY EGGPLANT RECIPE
AJINOMOTO® BRAND GINISA FLAVOR SEASONING MIX
2 tablespoons cooking oil
3 cups eggplant, medium-size, cut into 2-inch rectangles
2 pieces chillies, red, minced
3 cloves garlic
1 cup basil leaves
1 tablespoon cornstarch
3/4 cup water
1 tablespoon soybean paste
1 teaspoon soy sauce
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix
|Calories per Serving (kcal)||98|
Good to Know Nutrition Facts!
Eggplant is a very good source of dietary fiber, Vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and Vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
Preparation and Cooking time: 10 minutes
- STIR-FRY. In a hot wok, heat cooking oil then stir-fry eggplant until light brown. Add chillies, garlic and sauté
- SIMMER. Add slurry, soy sauce, and AJI-GINISA® and let it simmer until sauce thickens.
- MIX and SERVE. Add soy bean paste and basil leaves, mix well and serve.
Makes 3-4 servings
Serving size: 2 cups (200g) Eggplant
Do not over stir the eggplant, this will prevent it from bruising too much hence a better and firmer texture.