I happened to find a huge stash of long purple Chinese Eggplants (California grown) at our local Korean market yesterday, so instantly I had a craving for warm, spicy eggplant over rice.
Chinese eggplants are typically long, slender and very compact. If they have seeds, they are very small and almost unnoticeable.
You Will Need
- 3 Chinese Eggplants, Cut in Rounds
- 2 Large Garlic Cloves, Diced
- 1 Tablespoon Diced Fresh Ginger, Diced
- 1 Teaspoon of Red Pepper Flakes (or more if you like spicy)
- 2-3 Tablespoons Sesame Seed Oil
- 1/2 Cup Water
- 1/2 Green Onions Diced
- Soy Sauce
How to Prepare
Wash eggplants with hot water and slice into 1-inch1 inch rounds. Most recipes will have you put in a hot oiled pan, but I prefer to steam my eggplant a bit before the oil is added. This helps keep the oil amount down and makes the eggplant juicy.
Add 1/2 cup of water to pan and put heat on medium high. Add eggplant and simmer until water is all gone. Add 1-2 tablespoons of sesame oil so it coats the pan and eggplant. Let it saute for about 5 minutes, stir often. As the eggplant starts to soften, create a well in the center of the eggplant in the pan.
As the eggplant starts to soften, create a well in the center of the eggplant in the pan. Add more sesame oil and add in the garlic, ginger and red pepper flakes.
Saute the center ingredients for 2 minutes and then mix in with everything. Eggplant should still be moist. If you want to add a little more oil, go ahead, but keep in mind the eggplant will release moisture as it continues to cook.
Still in green onions and continue to cook for 2 more minutes. Season with soy sauce, salt and pepper as needed.
Serve over hot rice or plain – it’s a lovely side dish! I like to add more diced green onion for color when serving. Enjoy!