Hot and Sour Eggplant

We usually raise several different types of eggplant in our garden: the slender Asian variety, the petite white globes and the typical voluptuous inky-purple variety. They are all delicious and each has their virtue. For this recipe, I recommend using the Asian variety - it is tender, with little to no seeds, and lends itself well to stir-frying.

This recipe comes together quickly. If you would like to keep things simple, use the recipe as is. My philosophy on stir-fry is the more the merrier; feel free to add in any vegetables that you would like to use. We happen to have a LOT of green beans coming in right now, so in they went. Eyeball the amount of any add-ins. There is no need to stress; it is only a stir-fry, not rocket science.

Hot and Sour Eggplant

2 Tablespoons tamari/soy sauce

1 Tablespoon rice wine vinegar

1 Tablespoon raw sugar/honey

1 chile pepper, chopped/red pepper flakes to taste

1" knob of ginger, peeled and grated

2 cloves garlic, minced or pressed

1 teaspoon cornstarch

1 teaspoon sesame oil

2 Tablespoons vegetable oil

1 medium onion, diced

2 Asian eggplants, cubed

additional vegetables of your choice: green beans, peppers, etc (optional)

pinch of sea salt

1 handful of fresh basil, cut into chiffonade (long, thin ribbons)

In a small bowl, combine tamari/soy sauce, vinegar, sugar/honey, pepper, ginger, garlic, cornstarch and sesame oil. Mix well, then set aside.

Heat vegetable oil in wok/large skillet, over medium-high heat. Stir-fry eggplant, and any additional vegetables if using, until tender and lightly browned, 5-10 minutes. Sprinkle with a pinch of salt.  

Pour sauce over eggplant. Cook and stir until sauce is thick and the eggplant are evenly coated. Mix in basil chiffonade and serve immediately.