Fresh Earth Farms - CSA

A delicious way to use a whole bunch of eggplants. Japanese eggplants recommended but other eggplants should work as well.

1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
5 tablespoons vegetable oil
3 small to medium eggplants, cut into small chunks (I’ve also used zucchini)
3 cloves garlic, minced (could also use garlic scapes)
3 scallions, white and light green parts sliced, green tops cut in bite-sized pieces
1 tablespoon peeled and minced fresh ginger from a 1 1/2 inch piece (or just use powdered ginger)
1 tablespoon cornstarch
Toasted sesame seeds for garnish (oops, I didn’t use these)

In a small bowl whisk together hoisin sauce, soy sauce, sesame oil, and vinegar. In a large pan or wok heat oil over high heat, add eggplant and onions; cook until eggplant is soft. Stir in garlic and cook one minute more. Add hoisin sauce mixture to pan and stir until eggplant is coated. In a small bowl whisk cornstarch and 3T water until dissolved. Add to pan and stir until sauce is thickened. Serve with rice.