- 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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