Description
This Spicy Eggplant Stir-Fry with Ground Turkey is a flavorful and easy-to-make dish combining tender eggplant and colorful bell peppers with savory ground turkey, all tossed in a spicy soy-hoisin sauce. Perfect for a quick weeknight dinner, it’s served over fluffy jasmine rice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 1 pound ground turkey
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 3 green onions, sliced
For the Sauce and Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
For Cooking
- 2 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
To Serve
- Cooked jasmine rice
Instructions
- Heat the Oil: In a large skillet or wok, heat 2 tablespoons of canola oil over medium-high heat until shimmering.
- Brown the Turkey: Add 1 pound of ground turkey to the skillet and cook, stirring frequently, until browned and crumbly, about 5 to 7 minutes. Season with salt and pepper to taste. Once cooked, transfer the turkey to a plate and set aside.
- Sauté Aromatics: In the same skillet, add 4 cloves finely chopped garlic and 1 tablespoon grated fresh ginger. Stir constantly for about 30 seconds until fragrant but not burnt.
- Cook the Eggplant: Add the cubed eggplant to the skillet and stir-fry for approximately 5 minutes, allowing the eggplant to soften. Add a splash of water if the skillet becomes too dry to prevent sticking.
- Add Bell Peppers: Incorporate the sliced red and green bell peppers into the skillet and stir-fry for another 3 to 4 minutes until the peppers are tender but still crisp.
- Combine Turkey and Sauce: Return the browned ground turkey to the skillet. Pour in 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon sriracha, and 1 teaspoon sesame oil. Stir well to combine all ingredients and cook for an additional 2 to 3 minutes to heat through and blend flavors.
- Finish with Green Onions: Remove the skillet from heat and fold in the sliced green onions. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the spicy eggplant and ground turkey stir-fry hot over a bed of cooked jasmine rice for a complete meal.
Notes
- Adjust the amount of sriracha to your preferred spiciness level.
- If eggplants absorb too much oil, add small splashes of water during cooking to keep the stir-fry from becoming greasy.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure hoisin sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
