Stir Fried Japanese Eggplant

Stir Fried Japanese Eggplant

1 extra long Japanese eggplant
1 tablespoon olive oil
1 teaspoon chili oil
1 tablespoon toasted sesame oil
3 garlic cloves minced
1 tablespoon fresh ginger micro grated
2 tablespoons GF soy sauce
1 teaspoon Mrs. Dash

Cut eggplant into thirds crosswise,
 then cut each length into six spears.
Stir fry in olive and chili oil till soft.
Add garlic, ginger, soy sauce, and Mrs. Dash.
Continue to cook stirring to coat all pieces.
Garnish with green onions, chives and/or sesame seeds.
Serve immediately over rice or as a side dish.
This larger eggplant skin was a little tough.
Next time I may score down the length with a fork.

I made this again and this time I peeled the eggplant.
The peeled eggplant is much better as
it absorbs the flavors nicely.