Recipe courtesy of Curtis Aikens

Curtis Eggplant Stir Fry

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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2 tablespoons of sesame oil

1 tablespoon vegetable oil

4 Asian eggplants, sliced on bias 1/2-inch thick

2 red peppers, sliced thinly

1 1/2 cups snow peas

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

2 teaspoons dark brown sugar

1/4 cup soy sauce

cooked rice


  1. Heat a wok or large nonstick 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. In a bowl, dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice.
  2. TIP:
  4. Roast eggplant halved or whole in 400 oven for about 30 minutes until skin is dark brown and flesh is soft. Remove skin and add eggplant to food processor. Add one clove minced garlic, a squeeze of lemon, a teaspoon of cumin and salt to taste. Blend to combine and serve with chips