Stir-Fried Asian Eggplant

Stir-Fried Asian Eggplant

I love eggplant. I was craving an Asian eggplant dish I would sometimes get for lunch in Los Angeles. I was determined to duplicate it… and here it is. It tasted even better than I remembered! ☺

If you’re on the fence about eggplant, I hope you’ll try this dish or some of my others, like Baba Ganoush, Caponata, Meatless Moussaka or Eggplant Parmesan. It may just bring you to the “eggplant lovers” side!

Stir-Fried Asian Eggplant

INGREDIENTS
5 or 6 Asian Eggplants
2 Tbsp Vegetable Oil
2 Tbsp Sesame Oil
2 Green Onions, sliced on the diagonal
3 cloves of Garlic, minced
2 Tbsp fresh Ginger, grated
½ cup Vegetable or Chicken Broth
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Brown Sugar
2 tsp Cornstarch
1 Tbsp Sesame Seeds
Optional: Thai Basil and/or Cilantro

METHOD
Stirring the eggplantIn a large sauté pan or your Wok place the vegetable oil and sesame oil.
Heat on medium.
Cut the eggplants in half lengthwise and then cut into 1-inch pieces.
Carefully put the eggplant into the hot oil and stir-fry for about 5 to 10 minutes, until the eggplant begins to soften.
Add in the green onions, garlic and ginger.
Continue to stir-fry for another minute or two.
Then add in the broth.
In a small bowl whisk together the soy sauce, rice wine vinegar, brown sugar and cornstarch until smooth.
Add mixture into eggplant and stir until thickened, another minute or so.
Stir in half of the sesame seeds, and save the other half for garnish.
Also garnish with basil and/or cilantro, if desired.
Serve over Jasmine Rice.
Enjoy!

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This entry was posted in ALL RECIPES, Appetizers, Ethnic, Healthy Low Fat, Vegetables and Side Dishes, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

6 Responses to Stir-Fried Asian Eggplant

  1. Ally says:

    Love everything in this, Helena, but especially the ginger!! Oh, yum!! 2 tbl!! xo

  2. I want you to know that this post inspired me to harvest my very last eggplant of 2013 and make a quick stir-fry for my lunch today. I’m a little melancholy that it’ll be June before I can start picking eggplant again. Still, thanks! Love your blog!

    • Thanks so much, Adam! I’m with ya in regard to gardening, ’cause I can’t wait to start my garden again! My eggplant didn’t do too well this last year, but I’ve got plans for an incredible garden in 2014. I hope you enjoyed your last harvested eggplant of 2013! :)

  3. Christine Anderson says:

    Fantastic recipe! My very good friend from Bethesda (Shabnam Arora Afsah from Flavor n’ Spice blog) sent it to me, I tried it right away because I had all the ingredients and wow! it is delicious. So much so I commented it to a friend, she asked me for it and lo and behold, I could not find it so sent a message to Shabnam asking for it again. Now I must translate it to Spanish (I live in Saint Sebastian, Spain) and hand it to my friend. So grateful you have great idea and obviously great taste buds!

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