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Garlicky Stir-Fried Eggplant

Lisa Lahey
  • minutes
  • Serves 6

INGREDIENTS

2 lb

Chinese or japanese eggplant

10

large cloves Garlic

2 tsp

Ginger, fresh

1

Scallion

1 tbsp

Soy sauce

1 tbsp

Cornstarch

1

Kosher salt

1 tbsp

Sesame oil, Asian toasted

2 tbsp

Vegetable oil