This easy and tasty Japanese eggplant with Ginger and Scallions dish pairs well with fish. Add a side of brown or black rice for a delicious nutritious meal.

2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons ginger, minced
1-2 jalapenos, chopped
3 large scallions, chopped, green and white parts divided
1 1/2 pounds Japanese eggplant, sliced into thin rounds
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
1 tablespoon cornstarch


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.

Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.

Meanwhile, combine soy sauce, rice wine vinegar, and cornstarch in a small bowl. Once eggplants have softened, pour the sauce into the pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until the sauce has thickened.

Remove from heat and top with scallion greens before serving.


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