Japanese Eggplant Stir-Fry Recipe
Slice the eggplants into 1/2-inch chunks.
In a small bowl, whisk together the broth and tamari.
Heat a large wok over medium-high heat, then add the oil, garlic and ginger, and sauté for 30 seconds, or until fragrant. Add the eggplant and cook for 3 to 5 minutes more, until browned.
Stir in the broth mixture, reduce the heat to low and simmer for 3 minutes, or until the sauce thickens and the eggplant softens. Add sesame seeds before serving.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.