Easy Eggplant Stir-Fry

eatingwell.com

Alex B.

4 Japanese eggplants (about 1 ½ pounds)

5 tablespoons canola oil or peanut oil, divided

2 tablespoons hoisin sauce

2 tablespoons reduced-sodium soy sauce

1 tablespoon plum sauce

2 jalapeño peppers, cut into thin rings

1 small yellow onion, sliced into ¼-inch wedges

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1 cup packed fresh basil leaves

Directions at eatingwell.com

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