Cucumber and Japanese Eggplant Stirfry - AMY'S GARDEN

Name: Cucumber and Japanese Eggplant Stirfry - AMY'S GARDEN
Ingredients: 2 long Japanese eggplants (about 1 1/2 pounds); Salt; 2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers); 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1/2 teaspoon sugar; 1/4 teaspoon salt (more to taste); 2 teaspoons dark sesame oil; 2 tablespoons peanut or canola oil; 1 tablespoon minced ginger; 1/4 to 1/2 teaspoon red pepper flakes (to taste); 2 tablespoons minced scallions or chives

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A great way to use up any leftover cukes! 2 long Japanese eggplants (about 1 1/2 pounds) Salt 2 long English cucumbers (or the equivalent in weight of Japanese

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Ingredients

2 long Japanese eggplants (about 1 1/2 pounds)
Salt
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives