Eggplant, Eggplant, everywhere an Eggplant! Walking the Farmers Market you will find so many varieties of eggplant. I saw the little round white ones (not usually used in Asian Stir-Fries) but I thought that it would be great to use in this recipe. The eggplant was sweet and delicious.
- 5 Asian eggplants, about 2 pounds (I used two medium sized regular eggplants)
- 3 tablespoons peanut oil (used vegetable oil)
- 1 tablespoon dark sesame oil
- Kosher salt and freshly ground black pepper
- 2 green onions, white and green parts, sliced on a diagonal
- 1-inch piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth.
- In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened.
- Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds and cilantro and serve.