2 tb Neutral vegetable oil
3 Japanese eggplants; cut into
- 1/4"-thick diagonal slices
3 Scallions; chopped
2 cl Garlic; minced
2 ts Fresh ginger; grated
1/4 c Water
2 tb Low-sodium tamari
2 tb Sake or dry white wine
1 ts Asian chili paste
1/2 ts Natural sugar
Heat 1 tb oil in a large skillet over medium-high heat. Add the
eggplant in batches and cook until browned on both sides, about 10
minutes total. Transfer to a plate and set aside.
Heat the remaining 1 tb oil in the same skillet over medium heat. Add
the scallions, garlic, and ginger and cook, stiring, until fragrant,
about 30 seconds. Stir in the water, tamari, sake, chili paste, and
sugar, and simmer for 2 to 3 minutes, stirring to blend. Return the
eggplant to the pan, tossing to coat it with the sauce. Cover and
simmer until tender, about 10 minutes. Serve hot.
