3 homegrown eggplants cut and basted with EVOO approx. 1/3 cup and grilled till soft in George Foreman's grill. Set aside.
1 Giant Fuyu KAKI cut into cubes 7.5 oz
1 cup sour cream mixed with 1TBsp Shwarma mix
2 cloves of garlic minced
2 tsp Sirachi Chili sauce
1 tsp Kosher salt
1 tsp Chili flakes
Small handful of Italian parsely chopped
Heat large wok with small amount of olive oil. Add grilled eggplants and persimmon chunks. Stir fry to heat through.
Add all othe ingredients in, except shwarma mix and garlic.
Stir fry for 2 min. Add shwarma mix and garlic. Stir fry for one minute.
Add chopped Italian parsely, most of them. Save some for garnishing.
I stacked them up to serve with spiralcut cucumbers and pickled daikon and fukujin zuke.