Pan Fried Eggplant with Garlic Chili Vinaigrette

• Vegan
• Gluten free

• Produce

  • 2 1 lb/450g chinese eggplants, medium sized
  • 1 Green onion

• Condiments

  • 1 tbsp Garlic chili sauce
  • 2 tbsp Soy sauce

• Oils & Vinegars

  • 4 tbsp Canola oil
  • 1/2 tsp Sesame oil

Found on rotinrice.com

Description

Ingredients

• 2 medium sized (about 1 lb/450g) Chinese eggplants
• 4 tbsp canola oil
• 1 tbsp garlic chili sauce
• 2 tbsp soy sauce
• ½ tsp sesame oil
• 1 green onion, thinly sliced

Directions

• Cut eggplants into ¼-inch thick slices on a diagonal.
• Heat one tablespoon of oil in a large non-stick pan. Place eggplant in a single layer and pan fry for 3 to 4 minutes. Flip eggplant and drizzle another tablespoon of oil into the pan. Continue to fry for another 3 to 4 minutes. Transfer to a plate. Repeat with remaining eggplant.
• Mix garlic chili sauce, soy sauce, and sesame oil in a small bowl. Drizzle sauce mixture over eggplants.
• Garnish with green onions and serve immediately.