John and I love eggplant and we really love anything Asian. This recipe came out delicious. Enjoy!
- 4 Asian eggplants
- 2 tsp. salt
- 1 Tbsp. oyster sauce
- 1 tsp. sugar
- 1 tsp. sesame oil
- 2 Tbsp. vegetable oil
- 2 tsp. minced garlic
- 2 hot red chile peppers, seeded & thinly sliced
- Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes and then drain well.
- In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants. Stir fry for 2 minutes. Add 2 Tbsp. water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
- Serving Size: 2