Eggplant Stir Fry

A quick and easy eggplant stir fry flavored with garlic, ginger, green onions, sesame, and a bit of spice.

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.

What's your favorite way to have eggplant?

Spicy Eggplant Stir Fry

by CJ Huang

A quick and easy eggplant stir fry flavored with garlic, ginger, green onions, sesame, and a bit of spice.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			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

Methods:

1. Gather all materials.
2. Heat a pan, put in oil, and sear eggplant.
3. Add in green onions, ginger, garlic, chili pepper flakes, and stir fry briefly, until fragrant.
4. Add in stock, soy sauce, vinegar, and sugar, cooking until sauce absorbed.
5. Garnish with toasted sesame seeds, if desired.