Eggplant & Garlic Stir-Fry

• 5 Eggplant
• 2 small pieces Garlic (finely chopped)
• 1 tsp Red chili peppers (sliced into rounds)
• 1 tbsp Soy sauce
• 1 pinch Sugar
• 1 tsp Beef stock granules (Dashida)
• 1 dash Salt
• 1 dash Pepper
• 2 tsp Sesame oil
• 1 tbsp Toasted sesame seeds
• 2 tbsp Japanese leek (finely chopped)
• 1 tbsp Salt (for rubbing)

1. Slice the eggplant into 6-8 equal slices.
2. Then follow Steps 1-4 ofto prepare the eggplant and get rid of excess moisture.
3. Grease a frying pan with some sesame oil and add the garlic and chili peppers.
4. Heat them up up until they sizzle.
5. Add the drained eggplant and once it's coated in the oil, season the ingredients with salt, pepper, dashida beef stock, and sugar.
6. When the ingredients are cooked through, pour in the soy sauce from the edges of the pan and stop the heat.
7. Add the Japanese leek and sesame seeds then adjust the flavour if you feel that the taste isn't salty enough.
8. The vegetables will keep cooking through with the residual heat so be careful not to overcook them in the pan.
9. You can use chili pepper powder instead of chili peppers if you'd prefer.
10. In that case, you should mix the powder in after you've stopped the heat.

eggplant, garlic, red chili peppers, soy sauce, sugar, granules, salt, pepper, sesame oil, sesame seeds, japanese, salt

Taken from cookpad.com/us/recipes/147032-eggplant-garlic-stir-fry (may not work)