Eggplant (Aubergine) Stir-Fry

"Simple savoury stir-fry."
 
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Ready In:
25mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper.
  • Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed.
  • Remove eggplant from pan.
  • Stir-fry green onions, ginger, garlic, and chile for 1 minute.
  • Add chicken broth to the pan.
  • In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch.
  • Add mixture to the pan and cook for another minute.
  • Add eggplant to the pan and toss until the sauce is absorbed.
  • Serve over rice. Garnish with sesame seeds and cilantro leaves.

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Reviews

  1. My husband and I found this ecipe to be very tasty. However, my son found it a little bitter. I used a large variety of tiny eggplant - white, black, Japanese, long green and yellow. Also, I used white sugar and added some bean sprouts just before serving.
     
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