1. Place wok or skillet over high heat, when hot, add 2tbs oil and swirl to coat the pan. 2. When hot but not smoking, about 1 minute, add eggplant, stir fry about 1 minute. 3. Add water, or more as needed, and continue to stir-fry moving pan off and on the heat as necessary to prevent scorching, until water evaporates and eggplant is tender when pierced, about 5 minutes. 4. Transfer to a bowl and let cool to room temperature. 5. Mix all dressing ingredients in a bowl, whisk to blend. Pour over cooled eggplant and toss to coat well. 6. To serve, mound on a serving plate and garnish with onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
