I got 3 small, but different types of eggplant in my CSA box this week. I decided to try to make an eggplant dish that my parents used to make all the time when I was a kid. It was pretty much the only thing that I didn't like as a kid, but over the years, it has started to grow on me. After making it, I feel like the japanese or italian eggplant tasted the best in the dish. The thai eggplant was a bit seedy and was crunchier. This recipe will serve 3 people as a side dish.
Ingredients
2 cups of eggplant cut into roughly 1" sized pieces
1 T minced garlic
1 t ginger powder
1/2 c chicken stock
2 T rice vinegar
1/2 T sugar
1 T soy sauce
1 T oil
1 T cornstarch + 1/8 cup water
green onions
sesame oil
Procedure
1. Heat up a wok or pan with oil.
2. Add the minced garlic and ginger powder. Cook until fragrant.
3. Add the eggplant and stirfry until the oil has been absorbed by the eggplant and they are starting to brown a bit.
4. Add the vinegar, sugar, and soy sauce and stir for 20 seconds.
5. Add the chicken stock, stir, cover, and then simmer for about 4-5 minutes (until the eggplants become soft).
6. Add the cornstarch slurry, green onions and toss occasionally for 10 seconds. Drizzle a bit of sesame oil on top and serve.
Goes great with rice.
Ingredients
2 cups of eggplant cut into roughly 1" sized pieces
1 T minced garlic
1 t ginger powder
1/2 c chicken stock
2 T rice vinegar
1/2 T sugar
1 T soy sauce
1 T oil
1 T cornstarch + 1/8 cup water
green onions
sesame oil
Procedure
1. Heat up a wok or pan with oil.
2. Add the minced garlic and ginger powder. Cook until fragrant.
3. Add the eggplant and stirfry until the oil has been absorbed by the eggplant and they are starting to brown a bit.
4. Add the vinegar, sugar, and soy sauce and stir for 20 seconds.
5. Add the chicken stock, stir, cover, and then simmer for about 4-5 minutes (until the eggplants become soft).
6. Add the cornstarch slurry, green onions and toss occasionally for 10 seconds. Drizzle a bit of sesame oil on top and serve.
Goes great with rice.