I saw some really pretty eggplants at the store and decided to sauté them when I was making Chicken Jalfrezi. It was tasty.
2 lb. Chinese or Japanese eggplant (about 6 medium) or 1-2 good ole American ones.
1 Tbs. cornstarch
2 Tbs. vegetable oil; more as needed]
1 Tbs. Asian (toasted) sesame oil
10 large cloves garlic, minced (about 3 Tbs.)
2 tsp. finely grated fresh ginger
1 Tbs. soy sauce; more to taste
1/2 tsp sesame seeds
Sliced scallion (green part only, for garnish)
- Slice the eggplant into bite sized pieces
- Put the eggplant in a colander in the sink or over a bowl, toss with 1 Tbs. salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
- Sprinkle the cornstarch over the eggplant and toss to coat evenly. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
- Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan. Add the soy sauce, and toss to combine, about 1 minute.
Serve topped with the scallion greens, sesame seeds and season to taste with soy sauce.