Ingredients

2 tablespoons low-sodium soy sauce

1 tablespoon honey

¼ to ½ teaspoon red pepper flakes

¼ teaspoon ground turmeric

1 tablespoon canola oil

2 Japanese eggplants, sliced on the bias into ¼-inch pieces

1 medium yellow onion, halved and thinly sliced

1 scallion, thinly sliced

Preparation

  1. In a small bowl, whisk together the soy sauce, honey, red pepper flakes, turmeric and 2 tablespoons water.

  2. Heat a large skillet or wok over high heat. Add the oil and heat until it shimmers. Add the eggplants and onion and cook, stirring often, until the eggplants are soft and tender, 5 to 8 minutes. Add the soy-turmeric mixture and toss to combine. Transfer to 4 serving bowls, sprinkle with the scallion and serve.