Pad Eggplant Recipe
Recipe information
Make Pad Eggplant in just 30m. Sauteed with eggplant, black bean sauce and sweet basil.
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Ingredients
Vegetables
Sauce
Herbs
Oils
Preparation
1. Prepare the Eggplant
Wash the eggplants and cut them into bite-sized cubes. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture.
3. Prepare the Sauce
In a small bowl, mix together the black bean sauce, soy sauce, and sugar until well combined.
Cooking
4. Sauté the Vegetables
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Add Eggplant
Add the cubed eggplant to the pan and stir-fry for about 5 minutes, until the eggplant starts to soften.
6. Incorporate Bell Pepper and Onion
Add the sliced bell pepper and onion to the pan. Continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
7. Add Sauce
Pour the prepared black bean sauce over the sautéed vegetables. Stir well to coat everything evenly and allow to cook for an additional 2-3 minutes, letting the sauce thicken slightly.
8. Add Sweet Basil
Remove the pan from heat and gently stir in the sweet basil leaves, allowing them to wilt slightly from the residual heat.
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