If you can find smaller Japanese or Chinese eggplant for this dish, I recommend using those for their small size, less bitter flavor and fewer seeds.  Rounds of the eggplant are first cooked in olive oil until browned and tender, and then tossed with a flavorful combination of stir-fried grated ginger, lots of garlic, toasted sesame oil and a touch of soy sauce.  Finished off with scallion greens and if you like, I cooked some sliced hot peppers in the stir-fry as well. A mix of jalapeno and small red chilies add a perfectly spicy note to this amazing vegetarian stir-fry!

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/garlicky-stir-fried-eggplant)

Tagged: Chinese eggplant, cornstarch, eggplant, Fine Cooking, Fine Cooking magazine, fresh ginger, garlic, ginger, grated ginger, Japanese eggplant, scallions, sesame oil, side dish, soy sauce, stir fry, stir-fried eggplant, toasted sesame oil, vegetarian