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!

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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