Chinnese Eggplant Sesame Soy Sauté

Ingredients

• 1 medium eggplant
• 1.5 tbsp neutral oil (canola/vegetable)
• 2 cloves garlic
• 1 tsp fresh ginger
• 2 tbsp soy sauce (or tamari)
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tsp rice vinegar (or Chinese black vinegar)(optional)
• 1 tsp brown sugar (or honey)(optional)
• 2 tbsp green onion(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into 1-inch cubes. Mince garlic and grate ginger; slice green onion if using.

2. 2

   Cook (20 minutes): Heat neutral oil in a large skillet or wok over medium-high heat. Add eggplant and sauté, stirring often, until browned and tender, about 15–18 minutes.

3. 3

   Add aromatics: Stir in garlic and ginger and sauté 1–2 minutes until fragrant.

4. 4

   Season and finish: Add soy sauce and (if using) rice vinegar and brown sugar. Toss to coat and cook 1 minute. Turn off heat, then drizzle in sesame oil and toss with toasted sesame seeds. Garnish with green onion if using and serve immediately.