Description
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Ingredients
- 2 tablespoons vegetable oil
- 4 Japanese eggplants, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 ½ tablespoons oyster sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon white sugar
- ground black pepper to taste
- ½ teaspoon Asian (toasted) sesame oil
Instructions
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown
- 3 to 5 minutes. Remove the eggplant with a slotted spoon
- and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat
- and cook and stir the onions just until they begin to soften
- about 30 seconds. Stir in the garlic
- and cook and stir an additional 30 seconds. Mix in the soy sauce
- water
- oyster sauce
- chili garlic sauce
- sugar
- and black pepper
- and stir to form a smooth sauce. Return the eggplant to the skillet
- lower the heat
- and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed
- about 5 minutes. Drizzle sesame oil over the dish
- and give one final brief stir to combine.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6