Easy Eggplant Stir-Fry

While any type of eggplant will work in a stir fry, we prefer Japanese eggplants for this recipe. Sometimes referred to as Chinese eggplant or Asian eggplant, this type of eggplant is usually long and slender with tender purple skin and sweet, meaty flesh. They have fewer seeds than rounder varieties which gives them a nice, firm texture and a less bitter flavor. Japanese eggplants are readily available at well-stocked supermarkets, Asian grocery stores or farmers markets. They are easiest to find in mid to late summer. If you can't find Japanese eggplant, a regular globe-shaped eggplant will work too. Just cut the eggplant into smaller 1-inch pieces so it holds up better while cooking.

The trick to perfectly cooked eggplant is getting a good sear on the outside, with tender, silky flesh on the inside. We do this by cooking the eggplant in batches as opposed to throwing it all in the pan at once. This extra step allows the eggplant to brown instead of steam, which adds flavor and prevents the eggplant pieces from falling apart. Simply transfer the first batch to a bowl and cover it to keep warm while the second batch cooks. When the second batch is finished, add it to the first followed by the other ingredients, then toss it with the sauce. Viola! Perfect stir-fried eggplant.

Additional reporting by Hilary Meyer