My husband is a new convert when it comes to eggplant dishes. Well at least he eats this one, whereas he wouldn’t it other eggplant dishes I’ve prepared before. It’s because… this eggplant dish is unlike other eggplant dishes – it is not mushy. It is slightly chewy, sweet, salty and spicy. Though the spicy taste is all up to you. Adding ground hot peppers are optional.
3 large eggplants (about 2 pounds)
3 TBSPs. Sugar
3 TBSPs. Coarse sea salt or 1 TBSP. Kosher Salt
3 – 4 cloves garlic, minced
1/2 medium red onion, sliced
3 stalks green I onions, chopped
2 TBSPs. Light olive oil
2 tsps. Roasted sesame seeds
1 tsp. sesame oil
2 – 3 tsps. Soy sauce
Slice eggplants into strips. Place in a large bowl. Add sugar and salt. Mix well and let stand for 30 minutes. (After the eggplant has sit for the allotted time, you should see liquid at the bottom of the bowl.)
Squeeze as much juices out of the eggplants. Discard the juice and and place squeezed eggplants in another bowl.
Heat skillet and add oil.
Sauté garlic and red onion for a few minutes. Add eggplants.Sauté for about 3 minutes. Drizzle sesame oil over the sautéed eggplants. Add green onions, and sesame seeds. Stir for a minute. Drizzle soy sauce. Start with 2 teaspoons. Taste and add more soy sauce if needed. Stir and serve.