Stir-Fried Eggplant with Garlic and Ginger
A quick, savory side where eggplant absorbs a concentrated ginger-garlic sauce
Why This Recipe Works
A high-heat sear ensures the eggplant browns and develops flavor without turning to mush before the sauce is added. Mashing the aromatics into the hot pan for a few seconds blooms their flavor instantly, creating a deeply aromatic glaze.
Instructions
Stir together the broth, soy sauce, and sesame oil in a small bowl. In a separate bowl, stir the garlic, ginger, and a small portion of the vegetable oil into a paste.
Heat the remaining vegetable oil in a 12-inch nonstick skillet over high heat until it is just beginning to smoke. Add the eggplant and cook, stirring frequently, until the pieces are browned and have begun to soften, about 3 minutes.
Clear a space in the center of the skillet and add the garlic-ginger mixture. Mash the paste into the skillet with a spatula until it smells fragrant, about 30 seconds, then stir it into the eggplant.
Pour in the broth mixture, cover the skillet, and reduce the heat to medium. Cook until the sauce has thickened to a glaze and the eggplant is completely tender, about 3 minutes.
Transfer the eggplant to a platter and sprinkle with sliced scallions. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium heat.
What substitutions can I make?
- Eggplant: Japanese or Chinese eggplant work best for their thin skin and creamy texture.
