I love eggplant.  It is such a versatile vegetable and is like a sponge which takes on almost any flavor you add to it.

These are Japanese eggplant and I like them for their beautiful color and since they don’t have many seeds – they are sweeter.

You can use the globe eggplants interchangeably.

This is a really simple recipe but I absolutely love it.

Heat some oil in a pan and add sliced ginger and some green chilies to it.

Cook for a couple of minutes on a low heat to infuse the oil with the flavor.

Next add the eggplant and cook for about 10 minutes until caramelized and almost cooked.

Stir often and sprinkle some salt too.

Next I add hoisin sauce or duck sauce.  A dash of vinegar and also chili powder or your favorite hot sauce.

You are going for a flavor profile that balances sweet, sour and spicy.

Taste for seasoning and serve over rice or as a side dish.

Sometimes I mash the leftovers and use it as a spread for sandwiches.

Until I cook again!