Eggplant and Green Bean Stir Fry.

1/4 c red onion, sliced very thin

4 cloves garlic, smashed and minced

1 large eggplant, cut into 1″ cubes

1 c fresh or frozen green beans (preferably haricot vert), trimmed and cut into 1″ pieces

1 c grape tomatoes, halved

1/4 tsp crushed red pepper (more or less to taste)

2 tsp vegetable oil

Sea salt and pepper


Place cut eggplant in a strainer and sprinkle with 1/2 tsp salt; toss and let sit for 30 minutes. Squeeze out excess moisture. In a large frying pan or wok, heat vegetable oil until shimmering. Add onion, crushed red pepper, and a sprinkle of salt. Saute until softened, about 2 minutes. Add garlic and a sprinkle of salt; stir until fragrant, about 30-60 seconds. Add eggplant and toss with aromatics until well-combined. Cook, stirring frequently, for 5 minutes or until eggplant softens and shrinks slightly. Add green beans, tomatoes, and 1/2 tsp salt and cook for another 4 minutes until green beans are brightly colored and tomatoes are wilted. Taste and adjust seasoning, adding more salt and some pepper if desired. Serve over rice.


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