I had an eggplant leftover, so I looked around, cataloging materials on hand. Don't fear the long material list, they're ones you probably keep stocked. And another bonus - you can substitute and modify most of the materials to suit your preferences. :)
A native of India, eggplants are actually related to tomatoes and potatoes (and tobacco too), as part of the nightshade family. Another surprise to me, botanically speaking, eggplants are berries! I would never have guessed. When raw, eggplant tastes bitter, but once cooked, it develops a rich and complex, but not overpowering flavor. In fact, eggplant absorbs large amounts of sauce, allowing it to take on many flavors.
Yield: 4 servings
|1||eggplant, cut into thick sticks|
|2||green onions, sliced|
|1 tablespoon||ginger, minced|
|4 cloves||garlic, minced|
|1 teaspoon||chili pepper flakes|
|1/2 cup||chicken stock|
|1 tablespoon||soy sauce|
|1/2 tablespoon||rice vinegar|
|1 tablespoon||brown sugar|
|1 tablespoon||sesame seeds, toasted||for garnish, optional|
- Gather all materials.
- Heat a pan, put in oil, and sear eggplant.
- Add in green onions, ginger, garlic, chili pepper flakes, and stir fry briefly, until fragrant.
- Add in stock, soy sauce, vinegar, and sugar, cooking until sauce absorbed.
- Garnish with toasted sesame seeds, if desired.