Friday, March 09, 2007
I love, love, love eggplant.
This recipe is a great side or vegetarian meal with rice.
I tripled this recipe because I'm a pig...but for a reasonable person....
3 tablespoons sesame or vegetable oil
1/2 to 1 tsp red pepper flakes depending on how hot you like it
3 baby eggplant, cut into bite-sized chunks
1 red pepper, cut into strips
1 medium onion, chopped
1 tsp minced ginger
3 cloves garlic, chopped fine
2 tbsp rice vinegar
3 tbsp soy sauce
2 or 3 tbsp brown sugar
Heat up a frying pan or a wok on medium high heat and add the oil and the red pepper flakes.
When the pepper flakes start to sizzle, add in the eggplant. Stir-fry for about three to four minutes, until the eggplant chunks are no longer light-colored.
Add the red pepper, onion, ginger and garlic, and stir-fry for another three minutes.
Add the rice vinegar and soy sauce, and then add the brown sugar and toss for a minute.