Japanese Eggplant with Ginger and Scallions
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 1-2 jalapeños, chopped
  • 3 large scallions, chopped, green and white parts divided
  • 1½ lb Japanese eggplant, sliced into thin rounds
  • 3 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
Instructions
  1. Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
  2. Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
  3. Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
  4. Remove from heat and top with scallion greens before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/08/12/japanese-eggplant-ginger-scallions/