Yesterday Rona got a Japanese eggplant out to cook and eat for lunch, but Keegan needed (demanded) her so I took over. A quick Googling turned up a nice simple quasi-recipe (more a narrative than an actual recipe). Here’s my interpretation, since I didn’t have scallions, garlic chives, or raw sugar crystals:
Ingredients:
1 tablespoon extra-virgin olive oil
2 Japanese eggplants, washed and cut in 1/2 inch slices
1/2 small yellow onion, diced
2 cloves of garlic, thinly sliced
Kosher salt, pinch
1 cup chicken stock
1 teaspoon brown sugar
Citrus soy sauce (or whatever kind you have on hand–you just need a bit)
Heat the oil in a wok or skillet on medium-high heat.
Add the eggplant, onion, garlic, and salt.
Stir-fry until onion turns translucent and eggplant starts to get soft.
Add the brown sugar and chicken stock and stir, cooking until liquid is mostly evaporated, about two minutes.
Finish off with a drizzle of soy sauce, stir it up, and serve.
I didn’t actually get around to trying it, but Rona reports it was quite tasty.
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