Description
This flavor-packed pan-fried eggplant recipe is inspired by Chinese and Japanese flavors. Serve hot or at room temp.
Ingredients
Scale
- 3 small eggplants (about 1 1/4 pounds), ends trimmed
- About 3 tablespoons neutral oil, like avocado, organic canola, or refined coconut
- 1/2 medium red onion, thinly sliced* (see note below)
- 2 medium garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons toasted sesame oil
- About 1/4 cup crushed peanuts, for serving*
- Fresh cilantro, basil, or scallions, for serving
Instructions
- Cut the eggplants into 2-inch chunks. Place a layer of eggplant into a colander and sprinkle liberally with salt. Continue layering and salting each layer. Set aside for 15 to 30 minutes.
- When the eggplant looks sweaty, transfer it to a kitchen towel and pat dry.
- Heat a large skillet over medium heat and add enough oil to coat the bottom. Arrange half of the eggplant in a single layer in the skillet and cover tightly with a lid. Cook until golden brown, 3 to 4 minutes, then flip and brown the other side. Remove from the skillet and cook the second batch, adding more oil as needed. Remove all the eggplant and set aside.
- Add more oil to the skillet if needed. Add the onion and cook until it’s slightly softened and browned, about 2 minutes. Then add 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon red pepper flakes, and cook for 30 seconds more.
- Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and 2 teaspoons sesame oil. Add the eggplant back in and toss to coat. Transfer to a serving platter and sprinkle with peanuts and cilantro.
Notes
- You can sub with white onion or shallots.
- You can sub peanuts with roasted cashews. If you’re allergic to nuts, garnish with toasted sesame seeds instead.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 170
- Carbohydrates: 9.7 g
- Fiber: 5.5 g
- Protein: 3.1 g
