Garlic Eggplant with Zucchini: Recipe #11

In my 10 years of practicing tai chi, we ate at a lot of Chinese restaurants after class. My favorite dish was always the garlic eggplant, so I thought I’d try recreating it here. Bonus challenge: my husband says he doesn’t like eggplant. Maybe this dish will change his mind?

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.86 total)

1 medium eggplant, chopped – $2.49
1 tsp salt – $0.02
3 medium zucchini, chopped – $2.49
1 tbsp cornstarch – $0.10
1 tbsp toasted sesame oil – $0.30
4 cloves garlic, minced – $0.14
3 tbsp soy sauce – $0.15
1 tbsp sugar – $0.06
1 tsp cornstarch dissolved in 1 tbsp water – $0.03
1/2 tsp ground ginger – $0.08

Directions for Garlic Eggplant with Zucchini

1. Coat the chopped eggplant in the salt and let sit for 1 hour to drain the water out of the eggplant and prevent it from being chewy. 

2. Pat the eggplant dry with a paper towel, combine with the zucchini, and toss the vegetables with the cornstarch to coat.

Heat the toasted sesame oil in a pan over medium-high heat. Add the garlic and cook for 2-3 minutes until the garlic starts to turn golden.

3. Add the vegetables and stirfry for 8-10 minutes until soft and starting to brown. Meanwhile, mix the soy sauce, sugar, ginger, and dissolved cornstarch in a small bowl.

Once the vegetables are done, add the sauce to the pan with the veggies and stir for another minute or so to thicken the sauce. Serve hot as a tasty side dish.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 1 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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