I’ve been trying to diversify my use of eggplants.
We’ve been getting so much of it that I’ve had to. There’s been the eggplant fries, the grilled version with za’atar, and roasted with yogurt tahini sauce. And that’s just in the last two months. There’s also this whole archive.
So onto eggplant use number 1938, a recipe from my mother (obviously not a classic Russian one, just one she made that I immediately had to have).
It’s Japanese style–with ginger, scallions, and a slightly spicy sauce. While it pairs very well with fish (we had it with salmon), it can really be a side to just about anything. Perfect for when you need a light side dish that can be thrown together in 30 minutes and you don’t want to be boring (a.k.a. every Monday).
Japanese Eggplant with Ginger and Scallions
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 2 tablespoons ginger, minced
- 1-2 jalapeños, chopped
- 3 large scallions, chopped, green and white parts divided
- 1½ lb Japanese eggplant, sliced into thin rounds
- 3 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
Instructions
- 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, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
- Remove from heat and top with scallion greens before serving.
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