Stir-Fried Eggplant with Ginger

Name: Stir-Fried Eggplant with Ginger
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

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!

Author:: Rachael Ray Every Day
Publish date:: Sep 18, 2018

Stir-Fried Eggplant with Ginger — Photography by Christopher Testani

Recipe by Sarah Tenaglia


Start to Finish: 20 minutes	Servings: 4

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.