Sautéed Eggplant and Plant Based Meat with Soy Ginger and Scallions

Sautéed Eggplant and Plant-Based Meat with Soy, Ginger, and Scallions

Sautéed Eggplant and Plant-Based Meat with Soy, Ginger, and Scallions

By America's Test Kitchen
35 minutes

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Details
  • Servings:   4
  • Calories:   403
  • Protein:   18g
  •  
  • Fiber:   6g
  • Sugar:   7g
  • Carb Total:   9g
  •  
  • Trans Fat:   2g
  • Saturated:   8g
  • Fat Total:   32g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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Ingredients
  • ¼ cup vegetable oil , divided
  • 1½ pounds eggplant , cut into 1-inch pieces
  • 2 tablespoons soy sauce , divided
  • 12 ounces plant-based ground meat
  • 1 jalapeño chile , stemmed, halved, seeded, and sliced thin crosswise, divided
  • 4 garlic cloves , minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons mushroom oyster sauce or oyster sauce
  • 1 tablespoon seasoned rice vinegar
  • 4 scallions , sliced thin on bias, divided
Instructions

Sautéed Eggplant and Plant-Based Meat with Soy, Ginger, and Scallions serves 4 original recipe by America's Test Kitchen.

View original preparation instructions

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