Spicy Japanese Eggplant

Ingredients

2 tablespoons vegetable oil

4 Japanese eggplants, cut into 1-inch cubes

2 tablespoons vegetable oil

2 onions, thinly sliced

1 tablespoon minced garlic

2 tablespoons soy sauce

2 tablespoons chicken broth

1 1/2 tablespoons oyster sauce

1 tablespoon chili garlic sauce

1 teaspoon white sugar

ground black pepper to taste

1/2 teaspoon Asian (toasted) sesame oil

Directions

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.

Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and stir again to mix in the sesame oil.

Note: I served this over cooked broccoli.  It was so VERY good. On the list to make again. I hope to grow Japanese Eggplant next season. Mey's daughter sent these to me from Maryland.