Courtesy of Capay Valley Farm Shop
.75 – 1 lb Chinese Eggplant, cut in 1/2 in x 2 in strips
5 tablespoon peanut or other high-heat oil
2 teaspoon fresh ginger, chopped
4 cloves garlic, chopped
1 Tbsp hot chili paste
2 Tbsp soy sauce
1 teaspoon sugar
1/2 C water
Green onion, chopped
1 tablespoon sesame oil
1 tablespoon sesame seeds (for garnish)
- Saute eggplant in the peanut oil until soft, about 5 minutes.
- Remove from pan.
- On low heat, cook garlic, ginger and chili paste for one minutes, then add sugar, soy sauce and water.
- Return eggplant to the pan and cook until garlic is soft and a sauce forms.
- Fold in sesame oil, top with green onion and sesame seeds.
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