Description
Tender eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce.Â
Ingredients
Scale
- 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
Instructions
- Slice the Japanese eggplant in half lengthwise, and in half again. Then slice each strip into quarters.Â
- Transfer the eggplant to a bowl and add 2 tablespoons of water and ¼ teaspoon of salt. Toss and leave for 10 minutes.Â
- Drain the eggplant and set aside.
- Heat the olive oil in a large pan over medium heat, add the garlic, and cook for 30 seconds.Â
- 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.
- Add the tomatoes, soy sauce, rice vinegar, and cook for 2 more minutes, or until the eggplant is tender.Â
- 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.
Notes
Refrigerate the leftovers in an airtight storage container for up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 386
- Sugar: 0.9g
- Sodium: 456.8mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 13.8g
- Fiber: 0.2g
- Protein: 57.7g
- Cholesterol: 0mg
