Sticky Fried Eggplant
This is a healthy way to get your veggies in! Feel free to use this recipe for any other vegetables you have on hand. This pairs very well with white or brown rice, and I just absolutely love the texture of the eggplant! This is the recipe for my Sticky Fried Eggplant!
Refrigerated:
2-3 Large eggplants (American or chinese will do)
4 cloves of garlic
Baking and spices:
4 tablespoons of soy sauce
5 tablespoons of sesame oil
1 tablespoon of fish sauce
½ cup of water
2 tablespoons of oil of choice
1 tablespoon of brown sugar
1 tablespoon of mirin or regular vinegar
1 tablespoon of your favorite chili sauce or (sriracha will suffice)
1 tablespoon of black pepper
1 teaspoon of mushroom powder
To garnish:
Green onion *sliced
Sesame seeds (toasted or not toasted)
Red pepper flakes
Directions:
Cut your eggplants into matchsticks
Microwave the eggplant matchsticks in a bowl with a wet paper towel covering, and set it to 2 minutes
Heat up a skillet or wok on medium heat
After your eggplant is microwaved add 2 tablespoons of oil to coat the pan
Add the eggplant to the wok or skillet and stir and make an even layer
Add your 4 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of mirin or vinegar, 1 tablespoon of brown sugar and 1 teaspoon of mushroom powder and saute
Saute the on medium high heat for about 5 minutes
Add ½ cup of water to your eggplant and stir
Bring to medium heat after 3 more minutes and add your 5 tablespoons of sesame oil, 1 tablespoon of your favorite chili sauce, and 1 tablespoon of black pepper and stir well.
Take off immediate heat and set aside in its skillet and top off with green onion, sesame seeds and red pepper flakes and serve with rice!
