Recipe courtesy of Curtis Aikens

Curtis' Eggplant Stir Fry

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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4 Asian eggplants, sliced on bias 1/2-inch thick

2 tablespoons sesame oil

1 tablespoon vegetable oil

1/4 cup soy sauce

2 teaspoons dark brown sugar

1 1/2 cups snow peas

5 scallions, cut on bias in 1 1/2-inch long pieces

2 red peppers, sliced thinly


  1. Heat a wok or large non-stick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce, and add to pan. Cook for 2 minutes and serve over rice