Sometimes you just need a good ole stir-fry. Something quick, easy, and perfect for a lazy Pri. That’s exactly what this Eggplant Stir-Fry is!! You probably have all of the ingredients already. Just mix a few things together and BAM, you got yourself a weeknight dinner in under 30 minutes, for sure! You can use any eggplants you have on hand, but I prefer the Graffiti Eggplants for this dish. An equally good substitute are Japanese Eggplants.

Sweet n’ Spicy Asian Eggplant Stir-Fry:

• 3 Graffiti Eggplants – sliced in 1/4 inch circles
• 2 dried red chilies – broken up
• 3 cloves of garlic – minced
• 1 inch piece fresh ginger – peeled and minced
• 1 tbsp dry roasted unsalted peanuts
• 1/2 cup low sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp light agave
• 1-2 tsp white sesame seeds
• handful fresh cilantro – roughly chopped
• white sesame seeds – lightly toasted for garnishing
• boiled basmati rice – for serving
• Cooking spray
• 1 tsp vegetable oil

1. In a small bowl, mix together the soy sauce, sesame oil, agave, and 1-2 tsp white sesame seeds. Set aside.

2. Heat a large non-stick skillet or wok over medium-high flame. Spray with cooking spray until coated well. Add in the peanuts first and stir until slightly golden. Add in garlic, ginger, and chilies. Then add in sliced eggplant making sure to spread across the pan. Sauté on medium-high flame evenly cooking each side. Eggplant absorbs a lot of oil, so you may need to spray a bit more cooking spray as you cook this dish. After about 10 minutes, the eggplants should be medium-brown and fork tender. Cook for another 2 minutes or so. Once the eggplants are slightly softer than fork tender, add in the sauce mixture and allow to bubble up and stir quickly to coat all the eggplants. Sauce should reduce down to thicken and coat the eggplants.

3. Toss in about half of the chopped cilantro and place eggplants on a serving platter/dish. Top with the toasted sesame and remaining cilantro. Serve with the boiled basmati rice!!

SO EASY!