Seared Eggplant and Kimchi Stir-Fry
© Todd Porter & Diane Cu

Seared Eggplant and Kimchi Stir-Fry

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

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

Slideshow: Stir-Fry Recipes

Ingredients

  1. 1 pound Japanese eggplant, cut into 3/4-inch pieces
  2. 3 tablespoons extra-virgin olive oil
  3. 1-inch knob fresh ginger, grated
  4. 8 ounces kimchi
  5. Fresh cracked black pepper, to taste
  6. Sliced green onions, for garnish
  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
Rice.

YOU MIGHT ALSO LIKE