Serves 4


  • 2 small Japanese eggplants
  • 1/4 cup chicken broth
  • 2 Tbsp. tamari or soy sauce
  • 1 Tbsp. grapeseed oil
  • 1 tsp. finely chopped garlic
  • 1 tsp. finely chopped, peeled fresh ginger
  • Sesame seeds, for sprinkling


    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.

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