Eggplant Stir Fry
Eggplant is a superstar in summer, versatile and perfect with herbs and spices and easy stir fried to make a tasty side dish or vegetarian entrée.
Ingredients
- Japanese Eggplant, cut diagonally · 1 1/2 pound
- Cornstarch · 4 tablespoons
- Vegetable Oil · 3 tablespoons
- Herbie's Chinese Stir-Fry Spices · 1 teaspoon
- Toasted Sesame Oil · 2 tablespoons
- Garlic, minced · 5 cloves
- Ginger, minced · 1 tablespoon
- Tamari · 2 tablespoons
- bunch Scallions, sliced on a bias · 1/2
Instructions
Cut the eggplant diagonally an inch thick and place in a bowl. Coat the eggplant with cornstarch, salt & pepper. In a 12 inch saute pan heat veg oil. Once the oil begins to shimmer, carefully add the eggplant slices one at a time and cook in a single layer so no pieces overlap. Cook, flipping once until golden brown and a little bit charred, about 2min per side. Transfer the eggplant to a plate lined with a paper towel to drain the excess oil. Repeat until all eggplant is cooked.
Once the eggplant is done, wipe the pan out with a paper towel and add the sesame oil to the pan and heat over medium low heat. Add the garlic and ginger, stirring constantly until fragrant, about 20 seconds.
Return the eggplant to the pan then add the Herbie's Chinese Stir-Fry Spices, tamari and stir to combine.
Garnish with sliced scallions and serve immediately.
