Savory Stir-Fried Eggplant and Bell Pepper

A quick, easy, savory snack to whip up! Eggplant, bell pepper and soy sauce, cooked together in a frying pan, create an amazing, aromatic dish with a spicy taste and creamy consistency. Thanks to quick frying, the vegetables remain a little crunchy and very healthy!
cook time: 10 min
Liam Carson
Savory Stir-Fried Eggplant and Bell Pepper

Nutrition Facts (per serving)

89
Calories
6g
Fat
14g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt (optional) to taste
Sugar (optional) 0.5 dessert spoon
Vegetable oil (for frying vegetables) 50 ml
bell pepper (medium size) 2 pc
Greenery to taste
Eggplant (medium size) 2 pc
Soy sauce 70 ml
Potato starch (with a slide) 1 tbsp

Recipe instructions

Step 1

Step 1
How to fry eggplants and bell peppers with soy sauce in a frying pan? Prepare your food. Rinse the vegetables under running water, remove the stalks and seeds of the pepper. Cut the blue ones into circles about one centimeter thick, and then in half. Pour a small amount of vegetable oil into a frying pan, heat it over high heat and fry the eggplants. Cook them until golden brown on both sides.

Step 2

Step 2
Remove the eggplants from the pan (you can use paper napkins to get rid of excess oil). Peel the onion, rinse in water and chop coarsely.

Step 3

Step 3
Add a little vegetable oil to the same pan if required, as the eggplants can absorb it completely. Send the onions to fry. Stirring, cook for a few seconds (vegetables fry very quickly in a hot frying pan).

Step 4

Step 4
Remove the onions with a large spoon and add them to the previously fried eggplants.

Step 5

Step 5
Next, fry the bell pepper, cut into large pieces. Cook while stirring for a few seconds.

Step 6

Step 6
Also use a spoon to remove the finished pepper from the pan.

Step 7

Step 7
Prepare the dressing. Add starch and pressed garlic to the soy sauce. Add just a little sugar and salt if desired. Stir.

Step 8

Step 8
Remove the remaining oil from the pan using paper napkins and return all the fried vegetables to high heat.

Step 9

Step 9
Pour the soy-garlic sauce into the vegetables in a thin stream.

Step 10

Step 10
With your free hand, continuously stir the eggplant and pepper. Cook the vegetables in this way for a few seconds until the sauce thickens.

Step 11

Step 11
Remove vegetables from heat and sprinkle with finely chopped herbs. Cilantro, parsley and green onions work well. Cool or leave the dish hot. The eggplants and peppers are ready, you can serve them!

Additional rubrics

Related recipes