Makes 4 servings. Recipe is by Cynthia LeJeune Nobles.
3 tbls. canola oil, divided
1 lb. shrimp, peeled and deveined
½ tsp. salt
¼ tsp. black pepper
3 oriental eggplants (about 1 lb. total)
1 tbl. chopped garlic
1 tbl. chopped fresh ginger
2 tbls. rice vinegar
1 tsp. honey
2 tbls. soy sauce
½ tsp. hot red pepper flakes
1 tsp. sesame oil
¼ cup sliced green onion
1. Over medium-high, heat 1½ tablespoons canola oil in a large heavy skillet or wok. Toss shrimp with salt and black pepper and sauté until curled and pink, about 3 minutes. Remove from pan and set aside.
2. Slice unpeeled eggplants in half lengthwise and then on the diagonal in ½-inch pieces. Heat remaining oil in same skillet over medium-high heat until very hot and sauté eggplant until soft. If necessary, add more oil. Add garlic and ginger and sauté 30 seconds.
3. Gently stir in vinegar, honey, soy sauce, pepper flakes and sesame oil. Stir in cooked shrimp and sauté 1 minute. Stir in green onion. Serve hot.