Stir-Fried Eggplant with Ginger - Rachael Ray In Season

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!
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Stir-Fried Eggplant with Ginger

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.