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Michelle’s Sweet & Spicy Eggplant

August 1, 2012


A few years ago, my talented friend Michelle, an excellent cook and all around creative gal, brought a fantastic eggplant dish over to our house. It became an immediate hit with the whole family & it’s been my go to eggplant recipe ever since.

Sweet, spicy & Asian inspired, serve it with rice, either hot or at room temperature. At this time of year when local eggplant is at its peak, it’s a must make dish.

You’ll Need:

1 large eggplant or equivalent small ones, cubed

4 tbs canola or peanut oil

3 tsps minced garlic

2 tsps minced ginger

1 tbs Asian chili paste

2 tbs soy sauce

4 tbs sugar

1 cup vegetable or chicken stock

2 tbs vinegar

2 tsps sesame oil

3 scallions, diced

1 tsp salt

A large fry pan or wok

A large mixing bowl


1. Heat 3 tbs oil over medium high heat in the fry pan until it shimmies.

2. Add the cubed eggplant, stir to coat with oil, and cook stirring often until the eggplant softens, about 5 – 7 minutes.

3. Remove eggplant to the large bowl.

4. Heat the remaining oil in the fry pan over high heat & add the garlic, ginger & chili paste, stir frying for about 10 seconds.

5. Add stock, sugar, soy sauce & vinegar & bring to a boil.

6. Add eggplant, reduce heat to medium high, and cook stirring often until all the liquid is absorbed.

7. Add sesame oil, salt & scallions & serve.

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