Asian Style Eggplant

  • 1 T. soy sauce
  • 1 T. honey
  • 2 T. chili-garlic sauce
  • Pinch of dried chili flakes, optional
  • 2 T. vegetable oil
  • 1 large dark purple globe eggplant or 2 long Chinese eggplants, cubed
  • 1 medium red onion, peeled and sliced into thin strips

In a small bowl, stir together the soy sauce, honey, chili-garlic sauce, and dried chili flakes. Set the sauce aside.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant and onions until they are tender and begin to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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