Things have been a little hectic this week, so for Recipe Wednesday today, I’m pulling out an old favorite for you. This recipe is incredibly easy to make and is absolutely delicious. Steaming the eggplant leaves it melt-in-your-mouth soft and the sauce adds just the perfect hint of Asian flavor.
During the summer I grow my own Japanese eggplant, which can be used in place of the more common eggplant you find in the grocery store. Japanese eggplants are smaller, so you may want to use two for this recipe, depending on how many people you need to feed.
- 1 large eggplant, cut into 6 wedges (I cut it into smaller pieces – this is up to you)
- 2 T vegetable oil
- 2 cloves garlic (or more)
- 1 garlic scape, chopped into small pieces (if you don’t have garlic scapes, you can use green onion cut into 1-inch pieces)
- 1.5 T soy sauce
- 1.5 T fish sauce (for a vegetarian version, use more soy sauce in place of this)
- 1/4 t sugar
- Steam eggplant until tender, about 30 minutes.
- Heat oil in a wok or large skillet.
- Stir-fry garlic scape 1 minute.
- Add remaining ingredients.
- Stir-fry 3 more minutes.