Ingredients

• 2 cups Chinese eggplant
• 2 teaspoons minced ginger
• 2 garlic cloves
• 1/4 cup fresh basil
• 2 tablespoons sesame oil
• 1/2 cup fresh mushroom pieces
• 1 cup mung bean sprouts
• 1/4 teaspoon red chili pepper flakes
• 1 tablespoon hoisin sauce 

Preparation

1. Slice eggplant into 1-1/2-inch long pieces. Mince garlic cloves. Chop basil.
2. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.
3. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes.  Remove from heat and serve. 

Helpful hints

• If Chinese eggplant is unavailable, substitute regular eggplant. Cut into 1-inch cubes (unpeeled).
• Hoisin sauce is a soybean paste product available in the ethnic food section of most grocery stores. One tablespoon hoisin sauce contains 250 mg sodium (63 mg per serving). Look for Sun Luck brand, available from Sun Luck of Seattle, Washington. A very small amount adds lots of flavor!