Stir-Fried Eggplant with Eggs

Ingredients

• 3 Eggs (beaten)
• 2 Eggplant (long variety, sliced into strips)
• 3 clove Garlic (minced)
• 1 Tomato (chopped)
• 0.5 tsp Salt (to taste)
• 1 tbsp Light soy sauce
• 1 Green chili (sliced)
• 2 tbsp Vegetable oil (for frying)

Steps

1. 1

   Heat a small amount of oil in a wok or skillet over medium-high heat. Add the beaten eggs and cook until they form hard scrambled eggs. Remove from the pan and set aside.

2. 2

   In the same pan, add more oil if needed and add the eggplant strips. Stir-fry over high heat until the eggplant has softened significantly.

3. 3

   Add the minced garlic and chopped tomato to the eggplant. Stir-fry for about 1 minute until the aromatics are fragrant and the tomato begins to break down.

4. 4

   Return the scrambled eggs to the pan with the eggplant mixture.

5. 5

   Season with salt and light soy sauce. Add the sliced green chili.

6. 6

   Toss everything together over high heat until well mixed and heated through.

7. 7

   Dish up and serve immediately.

Notes

The transcript mentions '3 long eggs' which likely refers to 3 standard eggs used with long eggplant. Ensure the eggplant is cooked until truly soft to absorb the flavors of the sauce.

Nutrition per serving

• main
• vegetarian
• stir-fried
• Chinese
• eggplant
• eggs
• quick-meal