Name: Eggplant with Ginger and Scallions
Ingredients: 1 Tbs. canola oil; 3 cloves garlic (minced); 2 tsp. minced fresh ginger; 3 scallions (white part minced,); green part thinly sliced for garnish; 1 to 3 serrano or jalapeno chilies (minced (for a milder dish, remove the seeds)); 1-1/2 lbs. chinese or japanese eggplant (sliced into thin rounds); 3 Tbs. soy sauce (or to taste); 2 Tbs. rice wine or other white wine; 1 Tbs. rice vinegar; 1 Tbs. sugar; 1 Tbs. cornstarch

Print Pin

Eggplant with Ginger and Scallions

This is a light side dish that comes together quickly and works especially well with fish..

Course Vegetable

Cuisine Mediterranean

Ingredients

1 Tbs. canola oil
3 cloves garlic minced
2 tsp. minced fresh ginger
3 scallions white part minced,
green part thinly sliced for garnish
1 to 3 serrano or jalapeno chilies minced (for a milder dish, remove the seeds)
1-1/2 lbs. chinese or japanese eggplant sliced into thin rounds
3 Tbs. soy sauce or to taste
2 Tbs. rice wine or other white wine
1 Tbs. rice vinegar
1 Tbs. sugar
1 Tbs. cornstarch

Instructions

Heat oil over medium-high heat in large skillet. Add garlic, ginger, white part of scallions, and jalapeno, if using, and cook for 2 minutes.
Add the eggplant and stir fry for 1 minute.
For the sauce, combine the soy sauce, wine, vinegar, sugar, and cornstarch in a small bowl and stir to mix. Add sauce to the eggplant mixture. Bring to a boil and cook till sauce should thickens. Transfer the eggplant to a platter or bowl and sprinkle with scallion greens. The eggplant can be served hot or cold as an appetizer or vegetable side dish.