Every now and then, we buy some fantastic-looking eggplant at the farmer’s market, and I bring it home and have no idea what to do with it. This was one of those times!
John and I were talking about what we might want to make with it, and we had decided it would be a side dish to the Jamaican coconut goat curry that we were making. I asked him to look up some Jamaican eggplant recipes (thinking that it would be a long shot), and was a little shocked when he found this recipe. It looked like it would be tasty, so we thought – why not?
I am SO glad we tried this recipe! It really is fantastic! 🙂
Spicy Jamaican Eggplant
Adapted from Jamaicans.com
2 large eggplants (about 3 lbs total), cut into cubes
1 tbsp safflower oil
5 garlic cloves, minced
2 tsp minced fresh ginger
1/2 cup low sodium chicken or vegetable broth
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tsp dark sesame oil
1 tbsp sugar
1 tsp hot chili-garlic sauce
4 scallions, chopped (white and green parts)
1 medium tomato, coarsely chopped
1. Heat oil in a large non-stick pan or wok.
2. Stir fry eggplant until slightly darkened, 2 to 3 minutes.
3. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
4. Add broth, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
5. Cook, uncovered and stirring often, until eggplant is tender and sauce has thickened, about 5 minutes.
6. Stir in onions and tomatoes, and season with salt to taste.
7. Cook 5 more minutes. Serve hot.
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 349.5 mg
Total Carbs: 27.9 g
Dietary Fiber: 9.2 g
Protein: 4.6 g