Seared Eggplant and Kimchi Stir-Fry

Spicy kimchi adds a nice kick of crunch and spice to this simple seared eggplant side dish.

Slideshow: Stir-Fry Recipes
  • Total Time:
  • Servings: 4

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  • 1 pound Japanese eggplant, cut into 3/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1-inch knob fresh ginger, grated
  • 8 ounces kimchi
  • Fresh cracked black pepper, to taste
  • Sliced green onions, for garnish

How to make this recipe

  1. Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

  2. Stir in the ginger, cook for 30 seconds, and then stir in the kimchi. Cook for an additional 30 seconds, or until heated through.

  3. Season with black pepper and garnish with green onions.

Serve With


Contributed By Photo © Todd Porter & Diane Cu Published September 2015

455881 recipes/seared-eggplant-and-kimchi-stir-fry 2014-01-03T23:42:42+00:00 Todd Porter and Diane Cu stir-frying|asian|japanese|side-dishes|4|fast|gluten-free|vegetarian|web-exclusive|weeknight-dinner|lunch september-2015 recipes,seared-eggplant-and-kimchi-stir-fry 455881

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