Eggplant is still plentiful here in Western New York as we head into early September. This stir-fry is a great way to use your eggplant and tomatoes. Tasty and pleasantly colorful, this dish is a nice change of pace as the seasons begin to change.
2 Tbsp. olive oil
1 medium Japanese eggplant, cubed
3 garlic cloves, smashed
1 pint grape tomatoes
salt to taste
pinch of sugar
1 handful fresh cilantro, chopped
- Heat olive oil in a large skillet over high heat.
- Add cubed eggplant and smashed garlic cloves; stir-fry until tender, about 5 minutes.
- Add grape tomatoes and cook until softened, about 5 more minutes.
- Season with salt and a pinch of sugar.
- Top with chopped cilantro.
Food Mingle Blog Alternatives and Substitutions:
- This recipe called for Japanese Eggplant. However, I substituted common eggplant, which is a bit bigger and not as tender. To compensate, I stir-fried it a bit longer to make sure that it was tender.
- Add salt to your eggplant before cooking it, to reduce it from absorbing oil.
- I also added in some jarred, roasted red and green peppers, cut into strips, which I had left over from another recipe. They added both color and flavor, and they also stretched the overall yield.
- Next time, I would cut the grape tomatoes in half, so that they are easier to eat.
- Consider serving this stir-fry over your favorite pasta or rice for a hearty main dish!
Yield: 4 servings