Stir-Fried Eggplant with Ginger

Name: Stir-Fried Eggplant with Ginger
Total time: 20 min
Ingredients: ¼ cup ponzu sauce; 2 tbsp. sweet chili sauce; 1 tbsp. finely chopped peeled fresh ginger; 1 ½ tsp. toasted sesame oil; ⅓ cup vegetable oil; 4 Japanese eggplants (20 oz. total), cut into 1-inch-thick rounds; ¼ cup chopped scallions

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Japanese eggplants are long and skinny and are easy to prep. Just slice them into rounds, stir-fry in oil, and add an easy ponzu-chile sauce with plenty of ginger. Yum!

By Rachael Ray Every Day

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Credit: Photography by Christopher Testani

Recipe Summary test

total:

20 mins

Servings:

Ingredients

¼ cup ponzu sauce
2 tbsp. sweet chili sauce
1 tbsp. finely chopped peeled fresh ginger
1 ½ tsp. toasted sesame oil
⅓ cup vegetable oil
4 Japanese eggplants (20 oz. total), cut into 1-inch-thick rounds
¼ cup chopped scallions

Directions

Step 1
In small bowl, mix ponzu, chili sauce, ginger, and sesame oil to make sauce. In large nonstick skillet, heat vegetable oil over high. Add eggplant. Stir-fry until tender and golden, about 7 minutes. Add sauce. Toss until coated. Sprinkle with scallions.

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Stir-Fried Eggplant with Ginger

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Stir-Fried Eggplant with Ginger

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Stir-Fried Eggplant with Ginger