Stir Fried Eggplant with Bossa Nove Acerola-Mango Vinaigrette

stir fried eggplant with Bossa Nova Acerola-Mango miso vinaigrette

Vinaigrette recipe ~
Recipe adapted from this link

ingredients ~

1/2 cup white vinegar (or lemon juice)
2 tablespoons sweet, white miso
2 cloves garlic, chopped
1 tablespoon honey
2-3 tablespoons Bossa Nova Acerola-Mango juice, or water
1/4 cup fresh parsley, basil or chives
1 cup olive oil

directions ~
  1. Whisk vinegar through parsley together in a medium bowl. Slowly drizzle in olive oil, whisking quickly, until combined and mixture is emulsified. Set aside.

To prepare the eggplant ~

ingredients ~

2 pounds baby or Japanese/Chinese eggplant, sliced on the bias
A few slices sliced fresh ginger
3 garlic cloves, smashed and roughly chopped
1/4 cup vegetable oil
Coarse salt and pepper
Prepared vinaigrette

directions ~
  1. Heat oil on medium-high heat in a large skillet with ginger for about 2 minutes, stirring the ginger so it won't stick to the bottom. Add eggplant and garlic, stirring to coat in oil. Season lightly with salt and pepper. Stir fry for 2 minutes, stirring constantly.

  2. Lower heat to medium and pour in 1/2 cup vinaigrette. Stir to coat, then cover and let cook for 8-10 minutes, stirring occasionally, until eggplant is softened but not mushy. Remove to a serving dish and drizzle with more vinaigrette if desired.
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