"Asian" Style Eggplant

This recipe was shared with me many years ago by someone who once took pilates class with me. Every summer since I make at least 1 – 2 batches which are usually consumed as quickly as they are cool enough to eat. Eggplant can be prepared 1 -2 days in advance and stored in the refrigerator prior to cooking. 

"Asian" Style Eggplant

1 pound eggplant, Chinese or Japanese variety recommended as they are long, slender and contain few seeds.  (For photo of these eggplant, click here.)
½ – ¾ cup canola oil
½ – ¾ cup soy or tamari sauce
1 – 1 ½ teaspoon garlic powder
¾ teaspoon black pepper

1. Place oven rack on middle run setting. Preheat oven to 475 degrees farenheit or highest heat setting.
2. Gently rinse eggplant in water and pat dry with a towel. Slice off ends and cut into 1½-inch segments.
3. Slice each segment into ½ inch by ½ inch strips. The eggplant should like very thick french fries.
4. In a one-gallon ziploc bag place eggplant strips, canola oil, soy or tamari sauce, garlic powder and black pepper.
5. Seal bag and shake contents until strips coated.
6. Spread strips in a single layer on non-stick baking sheet.
7. Bake 8 – 10 minutes, flip eggplant strips continue baking in 2 – 8 minute increments until strips are easily pierced with a fork and slightly browned.
8. Remove from oven. Serve warm, storing any leftovers in air tight container in refrigerator. 

Asian Style Eggplant 

cooling on baking sheet