By Devi Poojari
This delicious Asian eggplant stir fry is an innovative way of using eggplants in your cooking, once it is tossed in a spicy and garlicky sauce. Hate eggplants? Swap them for mushrooms or chicken instead.
1 large eggplant, cubed 1 tablespoon soy sauce 1 tablespoon chilli paste/gochujang 5 cloves garlic, minced 1-inch piece ginger, minced 2 red chillies, sliced 1 small onion, diced 2 tablespoons vegetable oil 2 scallion greens, chopped 1 star anise 1 teaspoon red chilli flakes 1 teaspoon black peppercorns 1 teaspoon sesame seeds 1 teaspoon sugar Salt, to taste
Toast the star anise, chilli flakes and peppercorns in a dry pan and grind to a fine powder.
Heat the oil in a skillet and add the minced ginger and garlic to fry until aromatic.
Add the diced onion and sauté for a few minutes, until it softens slightly.
Add the cubed eggplant and fry for 3-4 minutes, until the eggplant begins to soften.
Mix together the soy sauce and gochujang before pouring the sauce into the pan and combining everything together.
Season with salt and the reserved spice mix and cook with a lid on, on a low heat for 5 minutes.
Add the sugar, scallion greens and sesame seeds to the eggplant and serve hot over rice.
Image Credit: delish.com