Spicy Basil Eggplant With Dates and Cashews

2 days ago 6

Democracy Dies successful Darkness

4.3 (42)

By Joe Yonan

This summertime stir-fry packs flavor, colour and texture into each wound with silkiness from eggplants, sweetness from dates and crunch from cashews.

For a less-spicy version, trim the cayenne to 1/8 teaspoon.

Ingredients

4 teaspoons sesame oil, divided
1 (12-ounce) eggplant, chopped into bite-size cubes (5 cups)
1/4 spoon good salt
1 mean reddish bulb (8 ounces), chopped
6 ail cloves, chopped
One (1/2-inch) portion caller ginger, minced oregon finely grated
1 orangish oregon reddish doorbell pepper, stemmed, seeded and chopped into 1/2-inch pieces
1 tablespoonful distilled achromatic vinegar
2 tablespoons low-sodium tamari (may substitute coconut aminos), oregon much arsenic needed
1/4 spoon crushed cayenne capsicum (see headnote)
1 cupful loosely packed caller basil leaves, chopped
5 ample Medjool dates, pitted and chopped
1/2 cupful chopped earthy cashews
Cooked brownish rice, for serving

Nutritional Facts

Per serving

Calories
220
Fat
12 g
Saturated Fat
1 g
Carbohydrates
25 g
Sodium
490 mg
Protein
6 g
Fiber
6 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life," by Tracye McQuirter (Da Capo Lifelong Books, 2018).

Tested by Joe Yonan.

Published June 24, 2018

Updated March 16, 2026