A sensation on your table, this is a seriously beautiful and delicious dish. The eggplant is sauteed until crispy, smoky and cooked in a rich sweet and spicy savory sauce. This vegan dish is very satisfying, both as a side or a main served over rice or noodles. I ate them out of a big bowl just on their own.

Eggplants are actually a staple at our home. We buy and eat them every week. They are so versatile, we never get tired of them. We typically buy the large eggplants and use them to make Baba Ganoush, eggplant pizzas, ratatouille or as a spicy sabzi (bhartha). This week I brought home the long skinny chinese eggplants because honestly – I actually prefer them over the large ones.

This recipe is deliciously scrumptious and simple, quick to prepare. Slice the eggplants lengthways then cut them into half moons at an angle to get the most surface area that will become crispy and smoky. Toss the slices with the cornstarch until all the slices are evenly coated.

Cook in batches until golden brown on each side and deliciously caramelized with crispy charred edges – Yum! Worth every minute you spend browning the sides. Transfer the eggplant to a plate and set aside.

Pour all the sauce ingredients into the same skillet and bring to boil. Put the eggplant slices back into the skillet and heat until the sauce envelopes the eggplant. Delicious!

Serve hot over rice or noodles.

Eggplant Stuffed with Black Beans

Roasted Eggplant – Baingan Bharta

Roasted Eggplant Dip

Easy Baba Ganoush

Savoury Eggplant

Servings

Ingredients

• 4 Japanese Eggplants Approx. 1 1/2 lbs.
• 2 Tablespoon Cornstarch
• 3-4 Tablespoon Oil

Sauce

• 1 Teaspoon Peppercorns crushed
• 1/4 Cup Tamari / soy sauce
• 1 Tablespoon Garlic chilli paste
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Rice vinegar
• 3 Tablespoon Coconut sugar Can also use brown sugar or maple syrup
• 1/2 Teaspoon Smoked Paprika
• Roasted Peanuts for garnish

Servings Ingredients 4 Japanese Eggplants Approx. 1 1/2 lbs. 2 Tablespoon Cornstarch 3-4 Tablespoon Oil Sauce 1 Teaspoon Peppercorns crushed 1/4 Cup Tamari / soy sauce 1 Tablespoon Garlic chilli paste 1 Tablespoon Sesame Oil 1 Tablespoon Rice vinegar 3 Tablespoon Coconut sugar Can also use brown sugar or maple syrup 1/2 Teaspoon Smoked Paprika Roasted Peanuts for garnish

Instructions

Eggplant Preparation

1. Cut the eggplants in half lengthwise an then cut the halves into 1/2 moon slices about 1/2 inch thick.
2. Place the sliced eggplants into a large bowl and toss with the cornstarch until the slices are uniformly coated.
3. You will have to cook the eggplants in 2 batches. Heat half the oil a heavy skillet on medium heat.
4. Add half the eggplant slices spreading them out in a single layer without any overlapping.
5. Cook the eggplant slices one side at a time until both sides are beautiful golden colour and and the insides are cooked through, 8-10 minutes in total. Transfer the eggplant slices into a flat plate and set aside.

Sauce

1. Pour all the sauce ingredients except the sesame oil into the skillet and place on medium heat.
2. Cook the sauce until it boils. Add the eggplant slices and heat until the eggplant slices are all coated with the sauce. Remove from heat and add the sesame oil, tossing gently.
3. Garnish with sesame seeds, peanuts or cilantro. Serve with rice or noodles and enjoy!