Easy Stir-Fried Eggplant

I like how versatile eggplant can be, and recently I have been enjoying using a strong ginger and garlic flavor profile, so I found a variety of stir-fry recipes and came up with my own creation.

Ingredients

3 Japanese eggplants
Vegetable oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon Guilan Chili sauce (optional)
4 cloves garlic
2-3 teaspoons roughly chopped ginger
Rice (to serve with)
Garnish (optional) – scallions, sesame seeds

Directions

Prepare your rice to serve with the eggplant. We use a rice cooker, so we start that before we prepare the eggplant.

Prepare your sauce mixture – hoisin sauce, soy sauce, and whatever else you like.

Cut the eggplants at 2″ intervals, and then cut into long quarters.

Heat oil in a large frying pan, then saute the eggplant. I like to brown the eggplant evenly.

Once the eggplant is browned and tender, set aside in a bowl.

Add more oil to the pan, then saute the ginger and garlic for about 1-2 minutes.

Add the eggplant to the pan, and the sauce mixture.

We serve this eggplant with rice.

Top with whatever you’d like – scallions, sesame seeds, etc.