Ginger Eggplant

First post of 2012: Happy new year. What are your resolutions? One of mine is to post more often! I only took a couple of pictures but this recipe for eggplant was so quick and so delicious I had to share it with you.


Eggplant can be tricky and can be bitter, oily or tough. To avoid this, if using a large eggplant (which I did) you should salt it first. Cut the eggplant into cubes and coat generously with salt. Let sit for at least 20 minutes (some instructions suggest an hour, but who is ever that prepared). Rinse well and squeeze. This draws out bitter liquid and collapses air pockets to avoid soaking up too much oil. Just make sure you cook it all the way and it will taste wonderful!

Ginger Eggplant

1-1/2 pounds eggplant (chinese or japanese work best)
2 teaspoons asian sesame oil
For The Sauce
3 tablespoons soy sauce, or to taste
2 tablespoons rice wine
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon canola oil
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 scallions, white part minced,
green part thinly sliced for garnish
1. Peel the eggplants and cut on the diagonal into 1/4-inch slices. If using a large globe eggplant, salt first. Heat sesame oil until very hot. Cook eggplant in a single layer (otherwise eggplant will steam instead of cooking) until a rich golden brown 2 - 5 minutes. Remove from pan and set aside.
2. Mix the soy sauce, rice wine, vinegar, sugar and cornstarch together in a small bowl.
3. Add canola oil to pan. Add the garlic, ginger, and scallion whites and stir fry for 10 seconds until fragrant but not brown. Add the eggplant and sauce.
4. Bring the mixture to a boil; the sauce should thicken. Transfer the eggplant to a platter or bowl and sprinkle with scallion greens. The eggplant can be served hot or cold as an appetizer or vegetable side dish.

Recipe adapted from Ashbury's Abergines

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