This Japanese style eggplant recipe is made with ginger, scallions, and a slightly spicy sauce. While it pairs very well with fish (we had it with salmon), it can really be a side to just about anything. Perfect for when you need a light side dish that can be thrown together in 30 minutes and you don’t want to be boring (a.k.a. every Monday). —Vicky | Things I Made Today
garlic cloves, minced
large scallions, chopped, green and white parts divided
1 1/2 pounds
Japanese eggplant, sliced into thin rounds
Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
Remove from heat and top with scallion greens before serving.