|Rating: 4.5/5||Serves: 4 Servings||Difficulty: Easy||Approx. Cost: $19.00|
|Prep Time: 15 Minutes||Cook Time: 10 Minutes||Total Time: 25 Minutes|
Eggplant, also known as aubergine, is an incredibly versatile and delicious vegetable. When cooked properly, it has a lovely smooth and creamy texture and it’s relatively mild in flavor, making it a great vehicle to soak up any flavors that you put with it.
One of the primary benefits of eggplant is that it’s so adaptable and can be prepared in so many different ways. Eggplant can be breaded and fried, it’s served in many wonderful soups, stews, and curries, it holds up well to steaming, grilling, baking
There’s no shortage of amazing ways to cook eggplant. Eggplant is a hearty and meaty vegetable that’s rich in dietary fiber and antioxidants, making it a satisfying and healthy option for vegans and vegetarians.
Types of Eggplant
There are actually several different varieties of eggplant that can be found in the U.S. and around the world. In the U.S., the most common type of eggplant is the globe eggplant. This is the largest of all eggplants — they’re a deep shade of purple and are big and round with a thick, meaty taste and texture, making them particularly well-suited for roasting or grilling.
Other varieties of eggplant that can be found easily in the U.S. are Italian eggplants, which are slightly smaller and are more of a teardrop shape, and Japanese eggplants, which are longer and skinnier and have a much lighter shade of purple than other eggplants. Italian eggplants tend to be very similar in flavor as the globe eggplant while the Japanese eggplant is slightly sweeter and more delicate.
About this Stir-Fried Japanese Eggplant Recipe
The following recipe calls for the Japanese eggplant, which can be found at your local Asian market or in many grocery stores. Thinly sliced globe eggplant would also work just fine in this recipe.
This stir fry is a quick and easy recipe that takes advantage of the mild flavor of eggplant to incorporate big and bold flavors like Sriracha, ginger, garlic and sesame. This dish would work wonderfully as a main dish or as a side dish for any Asian-inspired food.
- 4 Japanese eggplants (about 1 pound or 450 grams)
- 4 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons canola or vegetable oil
- 1 tablespoon honey
tablespoonsrice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons Sriracha sauce
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
- 4 green onions, thinly sliced on a bias
- Trim the ends off the eggplants. Then slice in half lengthwise and cut the halves into ¼ inch (¾ cm)
- Combine the vinegar, soy, Sriracha, sesame oil and sesame seeds in a bowl.
- Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot, tilt the pan to distribute the oil evenly then add the eggplant, ginger and garlic and cook for three minutes, stirring constantly, until the eggplant starts to get soft and release some of its liquid.
- Add the mixture of vinegar, soy, Sriracha, sesame oil and seeds to the eggplant and cook until the liquid comes to a boil. Cook for an additional two minutes.
- Remove from the heat and taste. Adjust the seasoning if needed. Garnish the dish with the sliced green onions and serve immediately.
JARED KENT has been cooking professionally for seven years. After attending Johnson & Wales University’s culinary arts program, he has worked in a fine dining restaurant run by world-renowned chef Marcus Samuelsson, worked as a culinary teaching assistant, managed an upscale food truck, cooked in a Southeast Asian restaurant and worked as a sous chef in a tapas restaurant.
image: Jakub Kabusnak