Stir-fry Eggplant with Garlic

Eggplant, a nutritious and fiber-rich vegetable, is a versatile ingredient in healthy cooking.  It comes in a variety of shapes and colors, each offering unique health benefits.  The Japanese eggplant, which I use in this recipe, is particularly rich in vitamins and antioxidants.  A simple, flavorful dish featuring tender Japanese eggplant coated in a savory, slightly sweet sauce.  With minimal oil and a punch of garlic and ginger, this stir-fry is perfect for a quick, wholesome meal served over rice.

Ingredients:

Main Ingredients:

• 2 Japanese eggplants
• 1 tbsp salt
• Enough water to soak the eggplant
• 2 tbsp cornstarch
• 2 tbsp oil
• 4 garlic cloves, chopped
• 1 tbsp fresh ginger, chopped
• 1 chili pepper, sliced (optional, for heat)
• 2 green onions, cut into 1-inch pieces

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (use vegan oyster sauce if needed)
• 1 tsp dark soy sauce (adds depth and color)
• 1 tbsp cooking wine
• 1 tbsp vinegar (black vinegar or your preferred type)
• 1 tbsp sugar
• 1 tbsp fermented bean paste (doubanjiang – optional)
• 1/4 cup water
• 1 tbsp cornstarch

Directions:

1.    Prepping the Eggplant:

2.    Cut each eggplant lengthwise into quarters, then slice into 2-inch long pieces.

3.    In a large bowl, dissolve salt in water and soak the eggplant for 20 minutes.  Drain and pat dry.

4.    Coating with Cornstarch:

5.    Toss the drained eggplant with 2 tablespoons of cornstarch until evenly coated.  For mess-free coating, use a resealable plastic bag: add eggplant and cornstarch, seal, and shake.

6.    Pan-Frying the Eggplant:

7.    Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.  Add eggplant and pan-fry until golden on the outside and tender inside, about 5–7 minutes.  Remove and set aside.

8.    Sautéing Aromatics:

9.    In the same pan, add a touch more oil if needed.  Sauté garlic, ginger, and chili pepper until fragrant, about 1 minute.

10.                       Adding Sauce and Simmering:

11.                       Combine all sauce ingredients in a bowl.  Return eggplant to the pan and pour in the sauce.  Stir well to coat. Simmer for about 10 minutes, or until the sauce thickens and clings to the eggplant.

12.                       Finishing with Green Onions:

13.                       Add green onions in the final minute of cooking.  Stir through and remove from heat.

14.                       Serving:

15.                       Enjoy hot with a bowl of steamed rice.

Tips:

• No bean paste?  You can omit it or replace it with a spoonful of miso or hoisin for added flavor.
• Customize the sauce to your taste—balance the sweet, salty, and sour elements for your family.
• For a spicier dish, add more chili or a dash of chili oil when serving.