Stir-Fried Eggplant with Eggs
foodiechina888 cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A popular Chinese home-style dish featuring tender eggplant, scrambled eggs, and tomatoes stir-fried together for a savory and satisfying vegetarian meal.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
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.
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.
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.
Return the scrambled eggs to the pan with the eggplant mixture.
Season with salt and light soy sauce. Add the sliced green chili.
Toss everything together over high heat until well mixed and heated through.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 284
- Protein
- 12 g
- Carbs
- 14 g
- Fat
- 22 g
- Fiber
- 5 g
Where the calories come from
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