Glazed Eggplant

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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  1. Mix 2 tablespoons each water and oyster sauce, 2 teaspoons chili-garlic sauce, 1 1/2 teaspoons fish sauce and 1 teaspoon sugar; set aside. Cut 4 small Japanese eggplants in half lengthwise, then cut into 1 1/2-inch chunks. Cook in 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until tender, 6 to 8 minutes. Add the sauce mixture. Simmer, tossing, until glazed, 30 seconds to 1 minute. Top with chopped peanuts and cilantro.
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