Eggplant and Sausage Stir-Fry Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Side Dishes · Vegetable Dishes

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Eggplant and Sausage Stir-Fry

From Dorothy McNett's recipes at This is a nice side dish to serve at a brunch or buffet party as it does not need to be served hot out of the stir fry pan. Let it cool a bit and toss everything together with some fresh salad greens, serve in a beautiful bowl.

1-2 thin Japanese eggplants, or 1 medium
2 tablespoons soy sauce
1 tablespoon peanut or olive oil
2 cloves garlic, minced finely
1/4 teaspoon paprika
2-3 smoked chinese sausage or chicken-apple sausage, etc. (so many to choose from!)
1/4 cup chopped peanuts, or other nuts as desired
snipped fresh parsley or cilantro
beautiful salad greens

Wash eggplant, peel it if you desire but it is not necessary. Slice evenly into 1/2 inch slices. Place on plate and sprinkle with soy sauce, oil, garlic, and paprika. Heat wok or stir fry pan. Slice sausage into 1/2 inch slices and cook and stir several minutes to brown slightly and to develop the flavor. You may need to add a little oil, maybe not. Add the eggplant mixture and cook and stir several minutes until the eggplant becomes soft, but still firm. Add peanuts and cilantro and serve either tossed into the salad greens, or serve along side of the greens on a beautiful platter, etc..

Recipe created 1999-08-03.

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