Eggplant with Garlic


Asian flavors in this KosherEye Signature Recipe


1 eggplant (about 1 pound)
2 quarts water
3 tablespoons vegetable oil*
1 tablespoon finely minced fresh ginger root
1 tablespoon sliced scallion, both white and green, cut into 1/8-inch pieces
1/4 teaspoon dried pepper flakes
1 tablespoon finely minced garlic (4 - 6 cloves)
1 tablespoon soy sauce
2 teaspoons sugar
1/4 cup water
Fresh basil, thinly sliced (optional)


Peel eggplant and slice crosswise 1 1/2-inch thick. Cut each slice into 1/2-inch strips, then cut strips every 1/2-inch to make rectangular pieces.
Boil 2 quarts of water in large saucepan. Add eggplant, brining to a boil, and boil for 2 minutes. Drain.
Set a frying pan or wok over high heat. When hot, pour in the oil.
Add minced ginger to oil and stir; then add scallion pieces and pepper flakes and stir.  Add garlic stir a few seconds until fragrant.
Add blanched eggplant and stir-fry until all pieces are hot and coated with oil. Add soy sauce and sugar and mix well. Pour in 1/4 cup water, turn heat to medium, and cover the pan. Cook for 3 minutes, mix again, dish up and serve. Sprinkle with fresh basil, if desired.


Yield: Serves 4

*We suggest a mixture of toasted sesame oil and vegetable oil for stir fry. 


Side Dishes