Sauteed Asian Eggplant

Found some really good tender eggplant at the farmer’s market and this is what I made – with garlic, chilies, ginger and soy sauce, its just perfect to top over steamed rice! Melts in the mouth with flavors!!

What you’ll need:

  • Long Eggplants – approx. 1 lb (about 10)
  • Garlic cloves – 2
  • Oil – 2 tsps
  • Red Chilies – 2
  • Soy Sauce – 5 to 6 tbsps
  • Rice Vinegar – 2 tbsps
  • Ground Dry Ginger – 1 tsp
  • Salt to taste
  • Sesame Seeds – 1 to 2 tsp
  • Chopped Cilantro to garnish

Tip: Don’t discard the cilantro stems, use them. They are full of flavor, more than the leaves!

Method:

  1. In a large pan, saute the cut Eggplants and finely chopped Garlic in oil. Add the Red Chilies and Salt.
  2. Cover for a bit to cook, giving a turn a couple of time in between as it cooks.
  3. When the eggplants are almost cooked, add
  4. Rice Vinegar, Ground Ginger (fresh can be used as well), and Soy Sauce. Mix and cover the lid. Cook for a couple more minutes on medium heat.
  5. Turn off heat and top with Sesame Seeds and chopped Cilantro. Enjoy!!