Crispy Pan-Fried Japanese Eggplant with Garlic and Ginger

Ingredients

• 680–900g (1½–2 lbs) Japanese or Chinese eggplant
• 4–6 tbsp cornstarch
• 3 tbsp peanut or vegetable oil, plus more as needed
• 2 tbsp toasted sesame oil
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp low-sodium soy sauce, plus more to taste
• Sliced scallions or microgreens, for garnish

Instructions

1. Slice eggplant on the diagonal into 2–2.5cm (¾–1 inch) pieces; cut larger pieces in half lengthwise. Toss in a bowl with the cornstarch until evenly coated.
2. Heat vegetable oil in a 30cm (12 inch) skillet or wok over medium-high heat. Add eggplant in a single layer — do not overlap. Cook, flipping once, until golden and lightly charred in places, about 2½–3 minutes total. Transfer to a paper towel-lined tray. Repeat with remaining eggplant, adding more oil as needed.
3. Wipe the pan clean. Add sesame oil over low heat. Add garlic and ginger and cook, stirring, until fragrant, about 20 seconds.
4. Return all the eggplant to the pan. Add soy sauce and toss to coat, about 1 minute.
5. Serve topped with scallions or microgreens. Adjust seasoning with more soy sauce at the table.