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In the realm of vibrant and flavorful dishes, few can rival the Spicy Eggplant & Hatch Chili Stir-Fry. This delightful recipe is a celebration of fresh, wholesome ingredients that come together to create a dish bursting with flavor and texture. It showcases the rich, earthy flavor of eggplant, complemented by the unique, smoky heat of Hatch green chilies. Whether you're seeking a quick weeknight dinner or aiming to impress guests at a special gathering, this stir-fry is not only simple to prepare but also packed with nutrients and taste, making it a versatile addition to any meal plan.

Eggplant & Hatch Chili Stir-Fry

Discover the vibrant flavors of Spicy Eggplant & Hatch Chili Stir-Fry, a delicious dish that marries fresh ingredients with exciting spices. This recipe highlights the earthy essence of eggplant and the unique smoky heat of Hatch green chilies, creating a colorful and nutritious meal. Perfect for a quick weeknight dinner or impressing guests, this stir-fry is easy to prepare and packed with flavor. Explore the joy of cooking with wholesome ingredients and unique flavors.
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Ingredients
  

1 medium eggplant, diced into 1-inch cubes

2 cups fresh Hatch green chilies, roasted, peeled, and chopped

1 red bell pepper, sliced

1 yellow onion, thinly sliced

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon ginger, grated

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

1 tablespoon toasted sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Prepare the Eggplant: Sprinkle the diced eggplant with salt and let it sit in a colander for about 20 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with paper towels.

    Heat the Oils: In a large wok or deep skillet, heat the vegetable oil and sesame oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the sliced onions and garlic to the pan. Stir-fry for about 2-3 minutes until the onions are translucent and fragrant.

        Add Eggplant: Increase the heat to high and add the eggplant cubes to the pan. Stir-fry for about 5-7 minutes until they start to brown and soften.

          Incorporate the Peppers: Add the sliced red bell pepper and chopped Hatch chilies to the wok. Stir the vegetables together and continue to cook for another 5 minutes, or until everything is well combined and the vegetables are tender.

            Season: Pour in the soy sauce, oyster sauce (if using), grated ginger, and red pepper flakes. Toss everything together to evenly coat the vegetables. Stir-fry for an additional 2-3 minutes, allowing the flavors to meld. Taste and add salt and black pepper as needed.

              Garnish and Serve: Remove the stir-fry from heat. Transfer to a serving dish and garnish with toasted sesame seeds and fresh cilantro. Serve hot over steamed rice or quinoa for a complete meal.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4