This is a personal favorite of mine. This recipe satisfies my craving for good, honest stir fry, along with my need for a good savory dish. The peanuts with garlic and ginger in oil set the base of this flavor and will make your mouth water every time you think of it after your first bite.
The eggplant and tomato with scallions make this a rich and hearty dish, and it can be used as a main dish or as a side. I fixed this very recently as a side dish with Italian sausages, and the combination seemed perfect. I wouldn’t have thought to pair them together, but it was just what was available at the time. Now I think it will be a permanent addition to my menu.
Tomato and Egg Plant Stir Fry
Delicious stir fry recipe great for vegan or keto diets.
- wok
- 1 large eggplant or 3 chinese eggplants
- 1/2 tbsp salt
- 1/3 cup peanuts (shelled)
- 3 tbsp avacado oil (sesame oil can be used)
- 1 Chili (add more for your own preference)
- 3 sprigs Thai basil
- 1 lb roma tamotos ((3 to 4 medium))
- 1 tbsp brown sugar or palm sugar
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 scallions, green parts sliced
Slice eggplant into 3/4"x3" sticks. In a mixing bowl, toss them with salt and allow to sit while you are preparing the rest of the ingredients. Slice the roma tomatoes into similar size cuts.
Mix the sugar, soy sauce, hoisin and 2 tablespoons of water in a small bowl, set asite.
In seperate small bowls: Place minced garlic, minced ginger, and chopped chili. In a second bowl place the shallots, sliced lengthwise and basil. A third bowl with the prepared tomatoes.
After 20 minutes, rinse the eggplant and pat dry.
In a large non-stick pan or wok, toast the peanuts for a few minutes. Then add oil, garlic, ginger and chili and stir fry for about 30 seconds or until the garlic begins to brown slightly.
Add the Thai basil sprigs and shallots and stir fry for 30 more seconds. Turn the heat up to medium high and add the egg plant. Cook and stir occasionally for 10 -15 minutes. Once the eggpant is cooked, add tomatoes. Coor for another 5 minutes until the tomatoes are soft but not mushy.
Add sauce mixture and stir-fry for another 1-2 minutes until the sace thickens. Garnish with scallions. Can be served with rice if desired.
Any chili can be used. I have used Thai chilis and another time a jalapeno, and both were delicious.
I find it best to prep all the ingredients before you start cooking into the small bowls as once you start cooking the wok, it moves quickly so having the steps prepped makes things a lot less stressful.