Stir Fried Eggplant with Ginger, Sesame and Steak

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Eggplant is a great way to bulk out a stir fry with something meaty and satisfying that’s not actually meat. Japanese eggplants are long and thin and tend to not have the bitter under notes that European eggplant might. They do a great job of taking on the bright and savory notes of ginger and sesame oil that are the bulk of the seasoning in this dish.

Minutes steaks make great stir fry, they cook quickly and tend to suck up seasoning more than a traditional steak. I’m lucky enough to have a freezer full of game at home, so that’s generally what I use, but beef would also be delicious.

Stir Fried Eggplant with Ginger, Sesame and Steak

Serves 4

Ingredients:

1 Tbsp canola oil, divided

2 Japanese eggplant, sliced into ½ inch thick rounds

2 Tbsp toasted sesame oil

2 Tbsp grated fresh ginger

3 garlic cloves, finely chopped

1 shallot, thinly sliced

1 Thai chili, thinly sliced (optional)

1 pound minute steaks (moose, beef, bison etc.), sliced into strips

¼ cup soy sauce

1 lime, halved

Toasted sesame seeds, to garnish

Sliced scallions, to garnish

Steamed rice

Method:

1. Heat half the canola oil in a wok or large frying pan until shimmering, fry the eggplant in two batches reserving the cooked eggplant in a large bowl. Once all the eggplant is cooked add the sesame oil, and when shimmering add ginger, garlic, shallot and chili if using and cook until soft and fragrant.

2. Add the sliced meat and cook stirring often until meat is almost fully cooked. Add soy and continue to cook until meat is fully cooked. Add reserved cooked eggplant back into the wok or pan and toss with meat until well combined. Squeeze half the lime over top and season to taste with additional salt if necessary.

3. Serve over steamed rice garnished with sesame seeds and scallions.