
This is my first year growing Japanese eggplants, aka, Chinese eggplants, so I’ve been eager to try them. Compared to Italian eggplants they’re long and thin, sweeter, and less bitter, which means they don’t need to be salted ahead of time to release their bitterness. Also, because their skin is thin, they will absorb the flavors of anything that’s cooked with them. If you don't grow Japanese eggplants, you can find them at your local Farmer's Market or supermarket. Either way, give this recipe a try.
Ingredients:
2 large Japanese eggplants (about 1-1 ½ lbs.)
2-4 tablespoons or more of arrowroot powder (or cornstarch if you don’t have arrowroot powder)
4-6 tablespoons of olive oil (more if you need it)
2 tablespoons toasted sesame oil
2 teaspoons minced fresh ginger
3 cloves garlic, crushed
2 tablespoons soy sauce (gluten-free soy sauce or soy sauce substitute); more if needed
1 ½ tablespoons natural brown sugar, such as coconut sugar
Sliced scallions for garnish
Directions:
In a bowl, mix soy sauce, brown sugar, and 1 tsp. arrowroot powder or cornstarch. Use whisk to breakdown arrowroot powder.
Slice the eggplant 1/2-3/4" thick; and cut larger pieces in half.
Transfer eggplant to a medium bowl; sprinkle with enough arrowroot powder and toss to coat.
Heat 2 tablespoons of oil in a skillet or wok over medium-high heat.
Add eggplant pieces to skillet in single layer so none overlap. (You may have to do 2 batches.)
Cook until the eggplant is golden adding more oil as needed; flip pieces once to cook both sides. About 6-8 minutes total.
Transfer cooked eggplant to a paper-towel-lined platter.
Repeat with remaining eggplant pieces (add more oil if needed).
Wipe pan clean and add sesame seed oil over low heat.
Add ginger and garlic and cook for about 20 seconds.
Return eggplant to the pan and add in soy sauce mixture. Combine everything and cook for another minute.
Remove eggplant mixture to a serving plate or bowl and top with the scallions.
Serve with rice or noodles along with extra soy sauce.
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