Curtis Eggplant Stir Fry Recipes

SZECHWAN EGGPLANT STIR-FRY

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

CURTIS EGGPLANT STIR FRY

Steps:

• Heat a wok or large nonstick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. In a bowl, dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice.
• TIP:
• ROASTED EGGPLANT
• Roast eggplant halved or whole in 400 oven for about 30 minutes until skin is dark brown and flesh is soft. Remove skin and add eggplant to food processor. Add one clove minced garlic, a squeeze of lemon, a teaspoon of cumin and salt to taste. Blend to combine and serve with chips