Sautéed Eggplant with Garlic and Ginger

Name: Sautéed Eggplant with Garlic and Ginger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 medium eggplants (cut into 2 cm cubes); 2 tablespoons olive oil; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon soy sauce (low sodium); 1 teaspoon sesame oil; 1 pinch salt (to taste); 1 pinch black pepper (to taste); 2 tablespoons fresh cilantro (chopped for garnish)

25 min 4 servings Easy

All Recipes

A fragrant and flavourful sauté of eggplant with garlic and ginger, perfect as a side dish or a vegetarian main.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Easy

Eggplants, also known as aubergines, are a versatile vegetable that can be prepared in various ways. This recipe for Sautéed Eggplant with Garlic and Ginger brings out the best in eggplants, highlighting their ability to absorb bold flavours. The combination of garlic and ginger gives this dish a delightful aroma and a spicy kick, making it a standout addition to any meal. Whether you're serving it as a side or as the main event, this dish is sure to impress.

Instructions

Prepare Eggplant

Cut the eggplants into 2 cm cubes and set aside.

Pro tip: Use a sharp knife for even cuts.

Heat Oil

In a large skillet, heat olive oil over medium-high heat.

Sauté Garlic and Ginger

Add minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant.

Pro tip: Be careful not to burn the garlic.

Cook Eggplant

Add the cubed eggplant to the skillet, stirring to coat with the garlic and ginger. Cook for 10 minutes, stirring occasionally, until the eggplant is tender and golden brown.

Pro tip: If the pan gets too dry, add a little more olive oil.

Add Seasonings

Stir in soy sauce, sesame oil, salt, and pepper. Cook for another 2 minutes to allow the flavours to meld.

Pro tip: Taste and adjust seasoning as needed.

Serve

Transfer to a serving dish and garnish with chopped fresh cilantro.

Pro tip: Serve immediately for the best taste.

💡

Tips & Tricks

Choose firm, glossy eggplants for the best texture.
Cut the eggplant into uniform pieces for even cooking.
Use fresh ginger and garlic for maximum flavour.
Adjust the seasoning to taste before serving.

Frequently Asked Questions

Comment choisir une aubergine pour la cuisson?

Choisissez des aubergines fermes avec une peau lisse et brillante pour une meilleure texture.

Peut-on utiliser de l'huile différente?

Oui, vous pouvez utiliser de l'huile végétale ou de canola à la place de l'huile d'olive.

Peut-on préparer ce plat à l'avance?

Oui, vous pouvez le préparer à l'avance et le réchauffer doucement à la poêle avant de servir.

Quelle est la meilleure façon de couper l'aubergine?

Coupez l'aubergine en cubes uniformes d'environ 2 cm pour une cuisson homogène.

Combien de temps faut-il pour cuire l'aubergine?

L'aubergine doit être cuite environ 12 minutes jusqu'à ce qu'elle soit tendre et dorée.

Serving Suggestions

Serve this sautéed eggplant hot, garnished with fresh herbs like cilantro or green onions for an added burst of freshness. Pair it with steamed rice or quinoa for a complete vegetarian meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to retain its delicious flavours.

Nutrition per serving

120

Calories

Protein

Fat

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