Vegan Eggplant Stir-Fry with Marinade
Ingredients
- 4 medium Japanese eggplants (about 1 1/2 pounds), stemmed, quartered lengthwise and cut into 2-inch pieces
- Kosher salt
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochugaru
- 1 teaspoon distilled white vinegar
- 3 cloves garlic, grated
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 teaspoon toasted sesame seeds
For serving
- White rice
- kimchi
- lettuce
Preparation
Season the eggplant with 1 tablespoon salt in a large bowl and let sit, tossing halfway, for 30 minutes
Prepare the marinade by whisking together the soy sauce, sugar, mirin, sesame oil, gochugaru, vinegar, garlic and a few cracks of pepper in a small bowl
Drain the eggplant over a colander and squeeze out any excess liquid
Pat dry with paper towels and air dry, uncovered, for 5 minutes
Heat the canola oil in a large skillet over medium-high heat
Add the eggplant and sear until browned, 2 minutes per side
Pour the marinade into the skillet and cook, tossing the eggplant until the sauce is slightly reduced and thickened and the eggplant is glossy, 2 to 3 minutes
Sprinkle with the toasted sesame seeds and serve over rice with kimchi or your favorite side dish and lettuce of your choosing
