- 1 1/2 - 2 lb. japanese eggplant
- canola oil
- 1-inch knob fresh ginger, minced (about 1 tbsp minced ginger)
- 4 cloves garlic, minced
- 1/4 cup this little goat went to tokyo
- 1 tbsp unseasoned rice vinegar
- 1 tsp asian chili paste, such as sambal oelek
- 2 tsp cornstarch
- 1 bunch scallions, greens and whites separated, thinly sliced
- 1/3 cup peanuts, roughly chopped
- 1 tbsp toasted sesame seeds, for topping
- Cut the eggplant into quarters, lengthwise, then cut into 2-inch long pieces.
- Add about 1-inch of canola oil to a pot or dutch oven and heat over medium-high heat to 375 degrees. Add in the eggplant and fry (working in batches if necessary) for about 4-5 minutes, flipping once halfway through, until golden brown on both sides. Remove using a slotted spoon to a paper towel-lined plate to drain. Season with a pinch of kosher salt.
- In a small bowl, whisk together the Tokyo sauce, vinegar, chili paste, cornstarch and ¼ cup water.
- Coat a non-stick pan with a drizzle of canola oil (you don’t need much since the eggplant will release its oils) and heat over medium-high heat. Add in the ginger and garlic and sauté until fragrant, about 1 minute. Add in the eggplant and scallion whites and sauté for 1 minute more. Pour over the Tokyo sauce mixture, mixing to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let simmer, stirring frequently, until the sauce has thickened and eggplant is well-glazed and tender, about 5-7 minutes. Stir in the peanuts until coated. Season to taste with salt or additional chili paste, as desired.
- Transfer to a serving bowl and top with scallion greens and toasted sesame seeds.