Stir Fried Japanese Eggplant

 

Japanese eggplant is different in size and texture than the standard eggplant. Although you may dislike eggplant, when stir fried it becomes a new type of vegetable that I think you will enjoy. 

INGREDIENTS:

For The Eggplant:

• 2 or three Japanese eggplants, depending on size.
• 1 Thai chili pepper finely minced (optional)
• 1/2 cup chopped yellow onion
• 1 Large stalk green onion (both white and green parts)
• 4 Teaspoons sesame oil
• 1 to three tablespoons of toasted sesame seed depending on your love of this ingredient

For The Asian Sauce:

• You can make this ahead of time and have it ready to add to the eggplant.
• 2 1/2 Tablespoons soy sauce
• 1 Tablespoon Oyster sauce (most grocery stores will have this in their international isle)
• 1 Tablespoon + 1 teaspoon granulated sugar
• 1/2 Tablespoon minced garlic
• 1/2 Tablespoon red chili flakes

INSTRUCTIONS:

• You can use a wok or any pan that takes high heat.
• Cut the eggplant in sticks or circles. (I did it in sticks)
• Chop the onions to bite size pieces
• Coarsely chop the green onion
• Heat 4 Tbsp in your pan or Wok until the oil is smoking
• Add the green onions and stir fry until they begin to turn a light brown
• Add the onion and eggplant and continue to stir fry until the eggplant is almost fully cooked
• Add the Asian sauce and continue to stir fry stirring constantly
• Once the eggplant is tender to your liking, drizzle the sesame oil and the chili pepper over the eggplant and incorporate the ingredients
• Continue to stir fry until the eggplant is tender
• Pour into a serving dish and sprinkle toasted sesame seeds on the top