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

Name: Sautéed Eggplant and Plant-Based Meat with Soy, Ginger, and Scallions
Yield: Serves 4
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

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A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME35 minutes

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

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

In this easy one-skillet dinner, rich plant-based meat and creamy eggplant coexist in perfect balance amid a velvety, gingery sauce. We start by sautéing the eggplant, which releases its moisture and softens until it turns melt-in-your-mout...

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