Enjoy a mouthful of flavors featuring an eggplant & stir-fry recipe made by Chef Bridget Kiefling. From your CSA Bag to your table, you could have received various local vegetables, fruit, cheese, or meat. One of the ingredients vegetable you may have received is eggplant. Here is a quick recipe to stir up your pan. It’s rich in protein and full of nutritional benefits for your ohana.
Ingredients
- 2 Hawaiian Chile peppers, minced
- 1 Tbl Honey or Sugar
- 4 Japanese Eggplant ( cut into 3 in pieces, quartered. See below)
- 1/2 lb Ground Pork/Beef or Chicken
- 3 Garlic clove, chopped
- 1 Tbl fresh Ginger, chopped
- 3 Tbl Rice Vinegar
- 2 Tbl Shoyu
- Rice
Method:
- In a small mixing bowl combine Chile peppers, honey/sugar, rice vinegar, and shoyu. Mix and set aside for sugar to dissolve.
- Cut eggplant in half lengthwise and then into 3-inch segments. Depending on how thin or thick your eggplant is you might be able to cut your eggplant one more time in half lengthwise.
- Heat approx 2 Tbl of oil in saute pan that is on medium-high heat. Once the oil is hot, should be shimmering but not smoking, add your eggplant. Let eggplant brown on each of its sides until it’s tender. Remove from pan and set aside.
- In the same pan heat again adding some more oil to cook your chicken or pork. Break up meat and allow to get crispy and brown. Add garlic and ginger and cook until fragrant.
- Add approx 1/2 of the sauce to your pan along with the eggplant. Cooking for another 1-2 min so everything is glazed and combined.
- Transfer stir fry to serving dish and add the rest of sauce, taste for seasoning.
- Enjoy over rice
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