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Easy Eggplant with Ginger


1 pound Chinese or Japanese eggplants, unpeeled (see Note)
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced peeled fresh ginger
2 tablespoons soy sauce
1 to 2 tablespoons water
few drops Vietnamese hot sauce (optional)
1 to 2 tablespoons chopped green onion or cilantro (fresh coriander), for garnish


Cut eggplants into 1/4 inch crosswise slice. In a saut, pan that has a cover, heat 1 tablespoon oil over medium-high heat. Add onion and saut, 5 minutes or until beginning to brown. Add ginger and remaining oil, and heat until sizzling. Add eggplant and saut, 1/2 minute, tossing. Reduce heat to medium-low. Add 1 tablespoon soy sauce and 1 tablespoon water. Cover and cook, stirring often but gently, until eggplant is very tender, about 10 minutes, adding another tablespoon water if pan becomes dry. Add remaining soy sauce and hot sauce and toss gently. Serve sprinkled with green onion or cilantro.

Makes 2 to 4 main-course servings with rice

Note: If Chinese or Japanese eggplant is not available, substitute 1 Italian eggplant and cut it into 3/4-inch dice. Cooking time will be about 15 minutes.

Faye Levy's International Vegetable Cookbook

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