Aubergine Ginger Slices

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Aubergine Ginger Slices! When you’re looking for a meatless meal, think eggplant, or aubergine. The flesh, when cooked, magically transforms into a buttery soft, custard-like consistency that practically melts in your mouth. How to choose a ripe aubergine? Simply press your finger on the skin. Once released, the indentation will bounce back.

AUBERGINE GINGER SLICES

Ingredients:

1 aubergine, skin on; sliced into 1/2” discs

1/4-1/3 cup cornmeal

3 garlic cloves, minced

1 inch fresh ginger, minced

2 green onions, finely sliced

1 tablespoon sugar

4 tablespoons soy sauce

Cilantro, for garnish

Instructions:

Coat each aubergine disc in cornmeal; set aside. Warm vegetable oil on medium heat in an iron skillet. Fry each coated aubergine in the iron skillet for 5 minutes, without crowding. Flip and repeat discs for a golden brown color. Remove and set aside. Rinse the iron skillet and return to the heat. Add a drizzle of vegetable oil. Add minced garlic, minced ginger, finely sliced green onions, sugar, and soy sauce. Stir occasionally. Simmer for 5 minutes, or until sauce thickens. Transfer the fried aubergines to the sauce; simmer 5 minutes longer, flipping halfway through to absorb the sauce. Remove the aubergines. Serve with steamed rice. Drizzle remaining sauce over all.

36 thoughts on “Aubergine Ginger Slices”

  9. Looks great but I find the texture of cooked eggplant to be gross (ditto for cooked zucchini). A personal hangup… one of many which prevent me from going to fancy dinner events where the chef’s menu is not shared ahead of time. I fear of spending $100 for multiple rounds of stuff that I won’t eat!

    But I LOVE your posts!!

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