This dish takes less than 15 minutes and I made it yesterday, frankly because the eggplant had been laying around and calling out to be cooking instantly.
You can use any type of eggplants for this dish – Globe, Japanese or the small purple ones.
Add fresh ginger and green or red chilies. Skip the chilies but make sure you add the fresh ginger.
Ordinarily I would add oyster sauce to provide the sweetness in this dish – but I used blueberry jam instead. Trust me, blueberry jam is an amazing ingredient for savory dishes. The other sauce shown here – I am not even sure what it is exactly but its for more sweetness and also heat.
I also added soy sauce and sriracha chili sauce.
Stir everything in after the eggplant has browned. The jam may start to stick the bottom, add a little water to scrape off the delicious fond that forms at the bottom of the pan. Add a splash of vinegar or lime juice and cook on a low simmer until the eggplant is cooked through and the sauce has coated each piece.
Taste and adjust seasoning.
Serve hot – or at room temperature. It’s very good either way.
You can serve it over rice as a part of a more traditional Asian meal.
This is a healthful bunch of ingredients that you can use for other vegetables and even proteins such as chicken or fish.
Until I cook again!