STIR-FRIED EGGPLANT WITH HONEY, TURMERIC, AND SOY

SERVES 4-6

Elongated rather than round, Japanese eggplants have thinner skins and cook much more quickly than other varieties, making them ideal for stir-frying. “Sear and stir” is the name of the game when you are using a wok or skillet for this method; the food will burn unless constantly stirred. When using a wok—or a skillet—to stir-fry, heat the pan over the highest heat possible. (Make sure you turn on the exhaust ventilation, too.) Eggplant is spongy and sucks up a lot of liquid while cooking. Don’t add more oil to the pan; just continue to sear and stir until the eggplant is well cooked.

Ingredients

2 tablespoons low-sodium soy sauce

1 tablespoon honey

½ teaspoon red pepper flakes

¼ teaspoon ground turmeric

1 tablespoon organic, unrefined, coldpressed avocado oil

Instructions

4 cups Japanese eggplant, sliced on the bias into 1/2-inch pieces (about 2 eggplants)

1 ½ cups thinly sliced onions

1 scallion, thinly sliced

1. In a bowl, whisk together the soy sauce, honey, red pepper flakes, turmeric, and 2 tablespoons water.

2. Heat a wok or skillet over high heat. Add the oil. When hot, add the eggplant and onions. Let the vegetables sear for a moment, then stir-fry by tossing them with a wooden spatula for 3 to 5 minutes. Add one-half of the turmericsoy mixture, then more if the eggplant is too dry. Transfer to a serving dish, sprinkle with the scallion, and serve.