INGREDIENTS

    Seasonings
  • 2 tablespoons miso (or bean paste)
  • 1 tablespoon soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon crushed pepper

    • Stir-fry ingredients

  • 1 1/2 lbs Japanese eggplants
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 4 tablespoons olive oil
  • 1 tablespoon chili oil (or 1/4 tsp. red pepper flakes)
  • 2 garlic cloves , coarsely minced
  • 4 slices peeled gingerroot , coarsely minced (1/4-inch slice)
  • 1whole scallion, finely chopped

DIRECTIONS

  1. Mix the seasonings in a bowl until the sugar is dissolved and set aside.
  2. Rinse and dry the eggplant and cut offstems; don’t peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
  3. In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
  4. Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
  5. Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2 minutes to expose them to the oil.
  6. Turn heat to medium high and continue to turn and press lightly for 4 more minutes, until the wedges are slightly browned and flattened. Don’t press them hard, or they might break and become messy.
  7. Turn the heat up to high. Give the seasonings a stir and pourover the eggplant. Stir in scooping and liftingmotions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce.
  8. Toss quickly, then place into a hot serving dish. Enjoy!
  9. Makes 3 to 4 servings.