Japanese eggplant dish is a family favorite
I like cooking with Japanese eggplants.
They have a thick skin and sponge-like texture that allows for glazes and sauces to be easily absorbed. I also like the shape and ease of slicing them.
I have found that Japanese eggplants seem to be slightly sweeter than their larger cousin. They are delicious grilled, roasted or sauteed.
Also, their flavor is fairly bland, so you can cook them with different flavorings, from tahini to tomatoes.
This Asian dish is a favorite in our family when we crave ginger, chile and garlic flavors. As long as you have all your ingredients prepped, this is easy to put together.
This ginger-chile eggplant stir-fry is a universal complement to Asian-style main courses. Make sure to taste it at the end of cooking and adjust if you’d like your dish sweeter or spicier. If you like it even spicier, you can add more chile paste.
I like to serve it with noodles with peanut sauce and a stir-fry of colorful Asian vegetables for vegetarians. It also pairs nicely with salmon or sea bass.