Pad Eggplant Recipe

Time30m

Serves4

Sauteed with eggplant, black bean sauce and sweet basil.

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Ingredients

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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.
2
Chop the Vegetables
Mince the garlic, slice the bell pepper and onion, and set aside.
3
Prepare the Sauce
In a small bowl, mix together the black bean sauce, soy sauce, and sugar until well combined.

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.