Laotian Eggplant with Tomatoes, Onion, and Mint

 

 

nutritional information

Per 1 1/3-cup serving:

• Calories: 109
• Protein: 4 g
• Total Fat: 3 g
• Saturated Fat: <1 g
• Carbohydrates: 20 g
• Cholesterol: 0 mg
• Sodium: 211 mg
• Fiber: 5 g
• Sugar: 14 g

Vegan 

Serves 6

30 minutes or fewer

Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.

• 1 Tbs. vegetable oil
• 1 lb. Japanese eggplant, trimmed and diced (3 cups)
• 1 medium red onion, thinly sliced (1½ cups)
• 4 medium tomatoes, chopped (2 cups)
• 3 Tbs. dark brown sugar
• 2 Tbs. low-sodium soy sauce
• 2 tsp. lime juice
• 1 ½ tsp. chile-garlic sauce, such as Huy Fong
• 3 cups bean sprouts
• 1 8-oz. can sliced bamboo shoots, rinsed and drained
• ½ cup chopped fresh mint

Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.