Japanese eggplant are gorgeous looking vegetables that taste as good on the inside as they look on the outside. I made a Japanese eggplant sautée w fresh ginger, crispy peapods, scallions, and a kick of jalapeno. This dish was totally easy to make and IMO came out better than those oily Chinese restaurant stirfries!
Ingredients
6 Japanese eggplants cut into wheels
1 garlic clove crushed
1 TB fresh ginger minced
1⁄4 cup low sodium soy sauce
2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)
1 jalapeno minced
2 cups peapods
4 scallions, chopped
½ TB sesame oil
Instructions
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Heat pan to medium heat, add vegetable oil (or grape seed), and add the sesame oil
Add half the scallions and saute for a few minutes
Toss eggplant (and jalapeno if want spice) in hot pan with the sauce mixture
Sauté at a medium heat , about 4 minutes.
Add peapods and saute another 2-4 minutes until eggplant is very tender
Add a little water and extra soy sauce to keep the veg moist if necessary
take strifry off heat, and add the rest of scallions for garnish
Recipe by A Day in the Bite at https://www.adayinthebite.com/japanese-eggplant/