Stir Fried Eggplant (vegan)
Ingredients
- 1 large eggplant
- 5 or 6 cloves of garlic, thinly sliced
- 2 green onions, chopped
- 1 green chili peppers, thinly sliced
- 1 red thai chili peppers, thinly sliced
- 1/2 tsp ginger, minced
SAUCE
- 3 tbsp soy sauce (coconut amino acids or tamari sauce works too)
- 1 tbsp mirin
- 1 tbsp or a dollop mulyeot or korean malt syrup (cane sugar works too)
- dash of pepper
- 1 tbsp sesame seed oil
- sesame seeds
Steps
1. Cut a large eggplant into halves lengthwise. Then cut that into halves then into quarters lengthwise. Brine the eggplant pieces into a bowl of approximately 6 cups of water with 2 tbsp of salt. Leave it to brine for 30 minutes.
2. Cut the vegetables in the meantime. Chop the scallions. Chop the peppers into thin diagonal slices. Cut the garlic into thin pieces. Mince the ginger.
3. Drain the eggplants and then pat it dry. Place the eggplant pieces into a bowl. Drizzle oil on top of the eggplants and toss them.
4. Heat a frying pan on high heat. Drop the eggplants into the pan. Sauté the eggplants until soft and evenly charred.
5. Drop the rest of the vegetables into the pan and mix them together. Stir the vegetables together until you see the peppers have softened.
6. In a bowl, add soy sauce, mirin, malt syrup or sugar, pepper, sesame seed oil and cornstarch. Mix the ingredients until syrup or sugar is well dissolved.
7. Pour the sauce over the eggplants and stir over medium heat for 5 minutes.
8. Sprinkle sesame seeds on top of the eggplants! It's ready to eat! Enjoy!
