Photo: Joseph Gonzalez
Stir-Fried Tamarind Eggplant Recipe
12 ingredients
30 min
4 to 6 servings
openrecipes
This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
Estimated Nutrition (whole recipe, rough)
728
Calories
16g
Protein
15g
Fat
125g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon tamarind paste
- 2 teaspoons granulated sugar
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 2 pounds eggplant , trimmed and cut into 1-inch cubes
- 1 medium red bell pepper , cored, seeded, and thinly sliced
- 2 medium garlic cloves , finely chopped
- 1 Thai chile , stemmed and thinly sliced
- 1/2 cup fresh Thai basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes