Eggplant with Ginger and Scallions

Eggplant with Ginger and Scallions

by May 5, 2021Recipes1 comment

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, jalapeƱos, 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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