Spicy Eggplant Stir Fry

Hello! My posting has been reduced for the past few weeks owing to a big deadline at work. Hopefully October will be a little more calm and I will have lots of time for posting and cooking! As a food blogger, I mourn the loss of our wonderful FoodBuzz community every day. I got my start of FoodBuzz and connected with wonderful friends and mentors. I wanted to give a shout out to to Chef Dennis who has taken a leadership role in helping to rebuild our food blogging community. Click here to read his wonderful post about Google+ and how we all should be using it. I’m going to be putting a lot more effort into Google+ in the coming weeks.

Follow me on Google+ here! 

Although fall has arrived in all its glory, I am still reaping the benefits of our garden. Tomatoes, pepper, eggplant and basil are all flourishing. Recently my ancho chili plants started producing and I am looking at well over a dozen anchos right now. Any suggestions for how to use them? I’ve dried a few, but would love to experiment with fresh.

Anyway, I decided to whip up a quick vegetarian stir fry using some fresh eggplant and basil from my garden. Being able to go outside and pick dinner ingredients is such a wonderful feeling. I am going to be so depressed when we have to take all the plants out in a few weeks. :(

Along with the eggplant and basil I added a bunch of green beans I grabbed at the farmer’s market. I wanted to go with simple flavors so I made a quick soy based sauce and added some Thai chillies from the garden for a very mild heat. I was planning to serve this over brown rice but I was out so I used whole grain udon noodles instead. The meaty eggplant soaked up the sauce and worked wonderfully with the filling noodles. I ate this both hot and cold and was so thrilled with the result.

5.0 from 2 reviews

Spicy Eggplant Stir Fry
 
Prep time

Cook time

Total time

 

Author:
Serves: 4

Ingredients
  • 2 oz noodles (soba, udon and vermicelli would all work)
  • 1 medium onion, sliced
  • 4 cloves of garlic, minced
  • 1 tbsp olive or canola oil
  • 2 medium eggplants, washed and sliced into strips
  • 1lb green beans, washed and trimmed
  • 2 Thai chilies, thinly sliced
  • ¼ cup fresh basil, washed and sliced into ribbons
  • ¼ cup soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • optional: 2 tbsp crushed unsalted peanuts

Instructions
  1. Bring one quart of water to a boil and blanch green beans for 3-4 minutes
  2. Remove beans from boiling water, rinse with cold water and set aside
  3. Reboil water and cook noodles according to package directions
  4. In a wok or large frying pan, saute onion and garlic on medium heat for 3-4 min
  5. Add eggplant and chilies, stir fry on med heat 4-5 minutes
  6. Whisk together soy sauce, fish sauce and sugar
  7. Add green beans and sauce and reduce heat to low, stirring every few minutes
  8. Add cooked noodles and toss thoroughly until everything is coated
  9. Serve with basil ribbons and optional crushed peanuts

 

 

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10 Responses to Spicy Eggplant Stir Fry

  1. Jenn and Seth September 30, 2012 at 7:29 pm #

    i love all these eggplant dishes you have been posting, i never know what to do with it!

  2. Suzi September 30, 2012 at 10:30 pm #

    Love this vegan dish, tasty and healthy. Sounds like you have had lots of luck with you garden, lucky you. I’m glad to see you on Google+, it is really a lot of fun and even better than Foodbuzz. That was a shame to lose Foodbuzz but new things happen. Looking forward to some ancho chile recipes, I am not sure what to make with them either, LOL.

  3. Clair October 1, 2012 at 7:24 pm #

    Omg…reading blogs is the #1 way to get jealous of someone else’s garden. I cannot wait until I have a place with a yard (or at least a balcony, sheesh) and can grow some of my own food!

    This looks really good…I’m on the hunt for lunch ideas…how perfect!

  4. CCU October 2, 2012 at 1:56 am #

    That is sooo healthy, fresh and basicALLY perfect :D

    Cheers
    Choc Chip Uru
    P.S. Come over and enter my international giveaway to celebrate my blogiversary!

  5. Kim Bee October 2, 2012 at 3:23 am #

    I love this stirfy Dara. It looks so yummy. I am so envious of your garden. I miss mine something awful.

  6. Colleen @ Culinary Colleen October 2, 2012 at 2:50 pm #

    I love healthy stir fries like this – great way to use up those chilis!

  7. Liz October 2, 2012 at 4:59 pm #

    What a gorgeous pasta dish! I love the lovely Thai flavors…so delectable!!!

    PS…I’d love if you’d put a link to your blog post when you share a photo on Google+…it makes it easier for folks to find your blog :) I miss Foodbuzz, too!

    • Dara October 2, 2012 at 5:11 pm #

      Will do! Thanks for the tip Liz.

  8. Kate (from Scratch) October 3, 2012 at 6:19 pm #

    I love eggplant! This sounds wonderful- Light yet satisfying and so beautifully seasoned too. Just gorgeous. Be well and good luck with your deadline!

    ~Kate

  9. Chef Dennis October 5, 2012 at 12:26 am #

    thank you so much for the shout out and your support Dara! We need to rally the troops and get them over to G+!

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