Stir-Fried Eggplant with Ginger
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!
Ingredients
1/4 cup ponzu sauce
2 tbsp. sweet chili sauce
1 tbsp. finely chopped peeled fresh ginger
1 1/2 tsp. toasted sesame oil
1/3 cup vegetable oil
4 Japanese eggplants (20 oz. total), cut into 1-inch-thick rounds
1/4 cup chopped scallions
Preparation
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.