I’m obsessed with the produce from local farms this time of year. This past weekend I went a bit overboard and bought a little too much. Everything looked so fresh and beautiful and I couldn’t resist. I bought zucchini, yellow squash, onions, tomatoes, peaches, blueberries, and two GIGANTIC eggplant. Seriously these eggplants were huge. I probably should have stuck with just the one, but I do love eggplant. In an effort to use up all this produce, particularly the eggplant, I’ve been cooking a lot of meatless meals (sorry, Matt). Work was also crazy busy this week with client visits and lunch meetings and so, the office was inundated with all sorts of naughty food (i.e. birthday cake, Philly cheese steaks, pizza, etc.). So the meatless meals, full of veggies, were also part of an effort to counteract all the bad food I encountered (and ate) throughout the week. This easy eggplant stir fry was one such meal. If you don’t like eggplant and prefer to eat meat, you could definitely do this with chicken, or even beef, but I think the eggplant holds up really well in this dish and I didn’t miss the chicken at all (although I rarely do).
Salty, spicy eggplant stir fry
1 large eggplant cut into 1 inch cubes (bite sized pieces)
3 tablespoons of corn starch
4 tablespoons of coconut oil
1/4 cup soy sauce
2 tablespoons of balsamic vinegar
1/2 teaspoon sugar
1 tablespoon sriracha (or other chili sauce)
1 teaspoon grated ginger
1 clove grated garlic
2 tablespoons chopped cilantro
2 scallions finely chopped
1. In a bowl, sprinkle the corn starch over the eggplant pieces and toss to coat.
2. Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the eggplant to the pan using a slotted spoon, shaking off any excess corn starch, before adding it to the oil. Don’t overcrowd the pan. You may need to do the eggplant in two batches depending on the size of your eggplant and the size of your pan.
3. Let the eggplant cook, stirring occasionally, for 5 minutes. Meanwhile, whisk together the soy sauce, balsamic vinegar, sugar, sriracha, ginger and garlic.
4. After the eggplant has cooked for 5 minutes, add the soy sauce mixture and stir for 1 minute. Remove the eggplant to a serving bowl and sprinkle with the cilantro and scallions. Serve over brown or white rice.