Stir Fried Japanese Eggplant
"Just like the restaurant versions & super easy to make."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (234.8 g)
- Calories 397.7
- Total Fat - 11.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 948.6 mg
- Total Carbohydrate - 68.2 g
- Dietary Fiber - 1.2 g
- Sugars - 3.9 g
- Protein - 5.5 g
- Calcium - 69.8 mg
- Iron - 3.4 mg
- Vitamin C - 55.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat the oil in a large skillet over medium heat.
Step 2
Add the jalapenos, garlic, ginger. Add the white parts of the onion. Stir until fragrant, about 2 minutes.
Step 3
Add the eggplant and cook for 5 minutes, tossing frequently, until the eggplant has softened. Depending on the eggplant, you may have to add a little bit more oil so that the veggies don't char.
Step 4
While the eggplant cooks, in a small bowl combine the rice wine vinegar, soy sauce, cornstarch, and sugar.
Step 5
When the eggplant has softened, add the sauce mixture. Stir to coat. Reduce heat to medium low. Add a bit of water, a little at a time, if it gets too thick. I normally add about 1/4 cup. Cook until sauce is thickened and the eggplant is very soft but not falling apart.
Step 6
Remove from heat and serve immediately. Garnish with the green part of the onions.
Tips
No special items needed.
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