Stir-Fried Asian Eggplant

1. 1

   Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices.

2. 2

   Cover the eggplants with water, add the salt, and stir to dissolve the salt.

3. 3

   Soak the eggplants for 5 minutes, then drain well.

4. 4

   In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.

5. 5

   Heat a wok or nonstick skillet over high heat.

6. 6

   Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes.

7. 7

   Add 2 tablespoons water and continue stir-frying for 2 more minutes.

8. 8

   Add the oyster sauce mixture and stir well to mix.

9. 9

   Remove to a platter and serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.