I don't know if Chinese eggplant is available near you guys, but I bought it at the Chinese market--the closest grocery store to my house. Then I had to find this recipe for how to cook it. This is so easy, quick and tasty.1 large Chinese eggplant (They look almost like a purple cucumber!)
1 tbsp peanut oil (I used an olive-canola blend.)
4 tbsp soy sauce
Prepare the eggplant by first rinsing it under cold water. Then dry it with paper towels and cut off and discard the ends. Slice the rest of the eggplant into ½ inch or so thick round slices and then cut the slices into quarters so that you have small pieces.
Once the eggplant has been cut into pieces, heat a large non stick pan or wok on high. (I used my new cast iron skillet!) Add the oil and swirl it around the wok to coat the bottom. Make sure that the oil is hot and then add the eggplant and stir fry it for 3 minutes.
Add the soy sauce and stir fry for another 3 minutes. Remove from heat and serve.
Makes about 3 side servings.
