Garlic Eggplant Asparagus Recipe
Asparagus and eggplant sautéed with garlic sauce
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Ingredients
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Vegetables
Sauce
Garnish
Method
Preparation
- 1
Prepare the Vegetables
Wash the asparagus under cold water and trim off the woody ends. Cut the asparagus into 2-inch pieces. Peel the eggplant and cut it into 1-inch cubes.
- 2
Mince the Garlic
Peel and mince the garlic cloves finely.
Cooking
- 3
Make the Sauce
In a small bowl, whisk together the soy sauce, olive oil, honey, minced garlic, red pepper flakes, salt, and black pepper. Set aside.
- 4
Sauté the Vegetables
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the eggplant cubes and sauté for about 5 minutes until they start to soften.
- 5
Add Asparagus
Add the asparagus pieces to the skillet with the eggplant. Continue to sauté for an additional 5-7 minutes until both vegetables are tender but still crisp.
- 6
Serving
- 7
Garnish and Serve
Remove from heat and sprinkle with sesame seeds and chopped green onions. Serve hot as a side dish or over rice.
