Stir-Fried Eggplant With Honey, Tumeric and Soy
(nutrition facts not available)
Recipe is courtesy of Dr. Andrew Weil’s Garden to Table Cooking – a new publication with over 75 of his collected favorties!
Elongated rather than round, Japanese eggplants have thinner skins and cook much more quickly than other varieties, making them ideal for stir-frying.
Sear and stir is the name of the game when you are using a wok or skillet for this method; the food will burn unless constantly stirred. When using a wok – or a skillet – to stir-fry, heat the pan over the highest heat possible. (Make sure you turn on the exhaust ventilation, too.) Eggplant is spongy and sucks up a lot of liquid while cooking. Don’t add more oil to the pan; just continue to sear and stir until the eggplant is well cooked.
2 tablespoons low-sodium soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
¼ teaspoon ground turmeric
1 tablespoon organic, unrefined, cold-pressed avocado oil
4 cups Japanese eggplant, sliced on the bias into ½-inch pieces (about 2 eggplants)
1 ½ cups thinly sliced onions
1 scallion, thinly sliced
- In a bowl, whisk together the soy sauce, honey, red pepper flakes, turmeric, and 2 tablespoons water.
- Heat a wok or skillet over high heat. Add the oil. When hot, add the eggplant and onions. Let the vegetables sear for a moment, then stir-fry by tossing them with a wooden spatula for 3 to 5 minutes. Add one-half of the turmeric-soy mixture, then more if the eggplant is too dry. Transfer to a serving dish, sprinkle with the scallion, and serve.
Excerpted from True Food, Seasonable, Sustainable, Simple, Pure, copyright © 2012 by Dr. Andrew Weil. Photography courtesy of Ditte Isager. Used with permission of Little, Brown and Company, New York. All rights reserved