Soy Honey Stir Fried Eggplant
When you don't want to crank up the oven, this stir fry side dish is a tasty way to enjoy eggplant.
4 c. eggplant, cut into 1/2” thick slices, (half moons or quarters if using medium-large eggplants)
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 tsp. red pepper flakes
Scant 1/4 tsp. turmeric
1 Tbsp. sunflower or other light oil
1/2 c. thinly sliced mild onions (or a little more if you like onions)
Sprinkle eggplant slices with salt and allow to drain for an hour or so. Pat with paper or dish towel.
Whisk together soy sauce, honey, pepper flakes, turmeric and 2 Tbsp. water. Heat oil in a skillet and add eggplant and onions. Let the vegetables quick-sear and then stir while cooking for 3-4 minutes, until eggplant is tender but not mushy. Add the soy-honey mixture a little at a time until it is to your taste.
You don’t want the eggplant too dry, but you may not need all of the mixture.
Recipe created or adapted by Liz Talley, Urban Graze
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