Stir-Fried Eggplant, Honey, Turmeric, & Soy | Andrew Weil M.D.
Elongated rather than round, Japanese eggplants have thinner skins and cook much more quickly than other varieties, making them ideal for stir-frying.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.drweil.com.
Cooking tools:
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground turmeric
- 1 tablespoon organic, unrefined, cold-pressed avocado oil
- 4 cups Japanese eggplant, sliced on the bias into ½-inch pieces (about 2 eggplants)
- 1 ½ cups thinly sliced onions
- 1 scallion, thinly sliced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Asian Eggplant Stir Fry
simpleseasonal.com
Stir Fried Japanese Eggplant Recipe
recipezazz.com
Spicy Eggplant Stir Fry: A Quick & Easy Asian Recipe
koreanfusionbbq.com
Surprisingly Delicious Stir-fried Eggplant Recipe
koreanfusionbbq.com
Stir-Fried Sesame Eggplant
williams-sonoma.com
Stir-Fried Japanese Eggplant
americastestkitchen.com
Eggplant Stir-fry
highdesertfarmersmarket.com
Easy Stir-Fried Eggplant with Shrimp and Tangy Kimchi Sauce
seafood-portal.com