I love garlicky Asian style eggplant, Hoisin sauce and most of all, scallops! Together, they are a perfect blend! My family loved it and I was almost disappointed there weren’t any leftovers… It was so tasty and had the perfect combination of spicy and sweet. They’re already asking me to make it again!
- 2 Chinese Eggplants, Medium-large
- 1 White Medium Onion, Sliced
- 1-2 lbs Scallops, Shrimp or Chicken(cut into bite sized pieces)
Begin with 2 Chinese eggplants. They are long and thin. What I really like about them is that they have fewer seeds than traditional eggplants. First clean the eggplants and remove the ends. Slice them down the middle, then slice into chunks. Heat oil in large skillet over medium high heat. Add sliced onion and quickly stir fry them. As they begin to turn translucent, add the eggplant and toss around to ensure they are coated with the oil. The eggplant will begin to soften. Cooking time will be 5-10 minutes. The more you have in your pan, the longer it will take. Once tender, remove from heat while you prepare the sauce.
In a separate bowl, add:
- 1/2 cup Hoisin Sauce
- 1/4 cup water
- 1 tbsp Soy Sauce
- 1 tbsp sugar
- 2 cloves of finely minced garlic
- 1/2 tsp Red Pepper Flakes (or more if you want added spice)
Whisk together, return the pan to med-high heat, then pour over the eggplant and stir well.
Add scallops and sauté until they are no longer translucent. I added about 1.5 lbs and it took just under 10 minutes to cook through. Remove from heat let sit for a few minutes before serving. Spoon over white rice or for added protein, try quinoa! This dish would also work well with shrimp or chicken.