Chinese Eggplant with Garlic Sauce

Ingredients

2 Chinese eggplants (about 1 pound total), cut into 2-inch long pieces

2 tablespoons vegetable oil

4 cloves garlic, minced

1-inch piece of ginger, minced

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon cornstarch

1/4 cup water

1/2 teaspoon sesame oil (optional)

Red pepper flakes, to taste (optional)

Cooked rice,

Instructions

Prepare the Eggplant:

Cut the Eggplant: Wash the eggplants and cut them into 2-inch long pieces, about 1/2 inch thick.

Soak the Eggplant (Optional): To reduce bitterness, soak the eggplant in a bowl of salted water for 10-15 minutes. Drain and pat dry.

Cook the Eggplant:

Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Sauté the Eggplant: Add the eggplant pieces to the skillet in a single layer. Cook for 8-10 minutes, turning occasionally, until the eggplant is softened and slightly browned. You may need to do this in batches to avoid overcrowding the pan.

Remove the Eggplant: Remove the cooked eggplant from the skillet and set aside.

Make the Garlic Sauce:

Sauté the Aromatics: Add a little more vegetable oil to the skillet if needed. Add the minced garlic and ginger and sauté for 1 minute, until fragrant.

Add the Sauce Ingredients: In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water.

Pour the Sauce: Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.

Combine and Serve:

Add the Eggplant: Return the cooked eggplant to the skillet and toss to coat with the garlic sauce.

Garnish and Serve: Garnish with chopped green onions and sesame oil (if using). Serve immediately over cooked rice.