Well it’s been a while since I’ve blogged! Life got a little busy with starting a new job and getting used to that routine. I’m really enjoying my work, and am finally feeling like I’m getting into a routine. Cooking has definitely taken a bit of a backseat while I adjusted, but I’m hoping to start prioritizing new recipes a bit more. This is one of the recipes I whipped up to use up some Hungry Harvest produce, and it’s definitely a keeper for me. Eggplant and bell peppers are probably Husband’s least favorite vegetables, so this wasn’t his favorite dinner, but I really enjoyed it. The leftovers were great too. If you’d like to make this a bit more substantial you could add your favorite protein. I think tofu would be especially good with this. This comes together quickly, and served with rice, makes a very satisfying meal.
I don’t cook a lot of eggplant, and other than my favorite Smoked Almond Eggplant dish, I usually feel pretty stumped for how to use it. So when I got a beautiful eggplant in my Hungry Harvest I knew I wanted to come up with something new, quick, and easy. This was inspired by my co-worker’s suggestion and I was able to find a quick, easy recipe for the eggplant. I added bell peppers because I had a ton that I needed to use up, and I really liked the texture difference between the soft eggplant, and the gentle crunch of the bell peppers.
What are your favorite week-night dinners? Any vegetables you have a hard time cooking?
Asian Eggplant Stir-Fry
Adapted from Lazy Cat Kitchen
- 1 eggplant, cut in 1″ pieces
- 2 tsp kosher salt
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp maple syrup
- 1 Tbsp cornflour
- 2 Tbsp canola oil
- 2 bell peppers, cut in 1″ pieces
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced or grated
- 2 tsp cornflour dissolved in 2 Tbsp cold water
- sesame seeds, to garnish
- rice, to serve
Cut eggplant into 1″ pieces, place in a colander and sprinkle with salt. Allow to rest for a few minutes while you prepare the sauce. In a small dish, mix together the soy sauce, rice vinegar, sesame oil, and maple syrup.
Pat the eggplant dry, then toss with cornflour.
Heat a large skillet over medium high heat. Add canola oil to the hot pan, then add the eggplant in a single layer (working in batches if needed). Cook the eggplant until golden, remove to a plate if you need more space in the pan. Add bell peppers to the pan and sauté for a minute, then add in the garlic, and ginger. Add the eggplant back into the pan and then pour in the sauce. Pour in the cornflour dissolved in water and allow the sauce to thicken. Taste and adjust seasoning as needed. Serve over rice and top with toasted sesame seeds.