Stir-Fried Asian Eggplant
You will find Asian eggplant at many Asian markets. You can substitute regular eggplant, just cut it lengthwise into 4 to 6 strips before slicing.
Serves2 to 4
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, tree nut free
Taste and Texturegarlicky, salty, savory, sweet, umami
Type of Dishvegetable
- 4 Asian eggplants
- 2 teaspoons salt
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 hot red chili peppers, seeded and thinly sliced
Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chili peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
2000 Leeann Chin and Katie Chin