Japanese Eggplant Stir Fry
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 cups oil, for blanching
4 Japanese eggplants, roll cut or sliced on the diagonal
2 tsp. sesame oil
1 tsp. grapeseed oil
1 carrot, sliced, 1/4″ thick
1 cup sugar snap peas
4 kaffir lime leaves, chopped
2 cloves garlic, minced
2 tsp. minced ginger
1 fresh red Fresno chile, chopped
1-1/2 Tbsp. soy sauce or tamari
1 Tbsp. hoisin sauce
1 Tbsp. toasted sesame seeds, for garnish
lime wedges, for garnish
Instructions:
Heat the oil to 350F in a wok, large pot or large skillet. Blanch the eggplant in the oil for 2 minutes. This will help it keep a bright purple colour. Transfer the eggplant to a plate lined with paper towels and discard the oil.
Heat the grapeseed oil and sesame oil in a wok or large skillet until almost smoking. Add the carrots and sugar snap peas and stir fry them over high heat for about 1 minute. Add the kaffir leaves, garlic ginger, sliced red Fresno chile and stir fry for another minute. Add the eggplant and continue to cook for one more minute, then add the soy sauce and hoisin. Mix to coat and transfer to a serving plate. Sprinkle the stir fry with the sesame seeds and garnish with fresh lime wedges. Serve with steamed basmati or jasmine rice.
Recipe from Christine Cushing.