Seared Eggplant and Kimchi Stir-Fry

Serving Size: 4
Total Time:

Spicy kimchi adds a nice kick of crunch and spice to this simple seared eggplant side dish.


  • 1 Pound Japanese eggplant, cut into 3/4-inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1-inch knob fresh ginger, grated
  • 8 Ounce kimchi
  • fresh cracked black pepper, to taste
  • sliced green onions, for garnish


  1. Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
  2. Stir in the ginger, cook for 30 seconds, and then stir in the kimchi. Cook for an additional 30 seconds, or until heated through.
  3. Season with black pepper and garnish with green onions.

Serve With: Rice.

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Recipe Credit: Todd Porter & Diane Cu
Image Credit: Todd Porter & Diane Cu