Tuesday, August 30, 2011


I've been eating lots of eggplant lately. I bought some at the Farmer's Market and then realized that I had 3 at home in the garden that were ready to eat (I forgot about one of the plants and "rediscovered" it after fighting my way through the tomato vines). In addition to baba ghanouj, this is my favorite way to cook it.

Here's what you need:
A couple of eggplant (Italian/Japanese - I use whatever is around and just cut them into chunks approximately the same size - and inch or so). I don't usually do the salting/rinsing/squeezing thing that is usually recommended for cooking eggplant. These are young and fresh from the garden, so it just seems like an unnecessary step. Stir fry these with a couple tablespoons oil over very high heat for about 7-8 minutes until they are brown and cooked through.

While you're stir frying the eggplant, make the sauce:
2T mirin
2T soy sauce
lots of fresh ginger (about a 1" chunk - I usually use a microplane and don't even bother to peel)
2 (or more) cloves garlic (also microplaned because it's already handy from ginger)
A couple dashes of red pepper flakes
1T sesame seeds

After the eggplant are browned and cooked through, add the sauce and continue stir frying for about a minute until you get a lovely little glaze going.

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