Stir-Fried Eggplant

3 Chinese long eggplant

1 teaspoon kosher salt

1 tablespoon plus 1 teaspoon cornstarch, divided

2 tablespoons soy sauce

1 tablespoon granulated sugar

2½ tablespoons vegetable oil

3 garlic cloves, minced

1 tablespoon fresh ginger, peeled and minced

scallions, thinly sliced, for garnish

toasted sesame seeds, for garnish

Cut eggplants into 4 pieces lengthwise, then cut each piece into 4 pieces each.

Stir 1 teaspoon salt into a large bowl of water and submerge eggplant pieces (cover with a plate to ensure pieces are submerged). Leave to soak for 15 minutes.

Drain and pat dry eggplant with a paper towel, then toss in 1 tablespoon cornstarch, ensuring eggplant is evenly coated.

In a small bowl, using a whisk, mix together soy sauce, sugar and remaining 1 teaspoon cornstarch.

Heat 2 tablespoons of oil in a large skillet or frying pan on medium-high heat. Add eggplant in a single layer and fry until golden – 6 to 8 minutes - flipping frequently.

Transfer eggplant to a plate. Add remaining ½ tablespoon oil to skillet. Sauté garlic and ginger for 30 seconds on medium heat.

Add sauce and cooked eggplant to skillet, and cook, stirring for one minute to allow sauce to thicken.

Garnish with green onion slices and sesame seeds.

Stir-Fried Eggplant

About The Author

Michelle Bernstein