Ingredients and seasonings in this Anise-Flavored Eggplant Stir-Fry recipe straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney.

Anise-Flavored Eggplant Stir-Fry

Serves: 4


  • 1 lb (four 6- to 7-inch long) Asian eggplants
  • 1 large onion
  • 1 medium fennel bulb
  • 1 tbsp peanut oil
  • 8 large cloves garlic, minced
  • freshly ground black pepper, to taste
  • 1 cup vegetable stock
  • 2 tbsp reduced-sodium natural soy sauce or tamari
  • salt, to taste
  • 1/4 cup minced fresh fennel leaves


  1. First prepare the vegetables. Trim the ends off the eggplants and halve them lengthwise. Cut each half crosswise into thirds, then slice each piece lengthwise into thick strips. Cut the onion in half lengthwise, then…

Continue Reading to the Source


Please enter your comment!
Please enter your name here