Stir fried eggplant and seitan with garlic and tomato

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Tender eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce. 


  • 2 Japanese eggplant (about 300g)
  • 150g seitan (tempeh is also fine), thinly sliced into bite size pieces
  • 1 1/2 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground black pepper
  • 100g tomato, chopped
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon flat leaf parsley, finely chopped
  • Drizzle of toasted sesame oil (optional)
  • Salt, to taste


  1. Slice the Japanese eggplant in half lengthwise, and in half again. Then slice each strip into quarters. 
  2. Transfer the eggplant to a bowl and add 2 tablespoons of water and ¼ teaspoon of salt. Toss and leave for 10 minutes. 
  3. Drain the eggplant and set aside.
  4. Heat the olive oil in a large pan over medium heat, add the garlic, and cook for 30 seconds. 
  5. Add the eggplant, seitan (or tempeh), and black pepper and cook for 6 to 8 minutes, until the eggplant is tender but still yielding a slight crunch.
  6. Add the tomatoes, soy sauce, rice vinegar, and cook for 2 more minutes, or until the eggplant is tender. 
  7. Turn the heat off, season with salt and sesame oil (if needed), and transfer the stir fry to a plate. Top with parsley and serve with rice.


Refrigerate the leftovers in an airtight storage container for up to 2 days.


Keywords: iitame

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