Chinese Eggplant in Garlic Sauce

Directions

1. 1

   Step 1

   

   Prepare the ingredients. Wash the eggplant and green onion. Peel the garlic and ginger. Finely chop the onion and garlic. Finely chop the chili pepper, removing the seeds. Grate the ginger.

2. 2

   Step 2

   

   Cut the eggplant into large sticks, about 4–5 cm in size. Place the vegetable in a bowl and soak in cold salted water for 15 minutes. After 15 minutes, drain the water and pat the eggplant dry with paper towels.

3. 3

   Step 3

   

   Dust the eggplant with starch. Mix well with your hands to ensure the pieces are evenly coated.

4. 4

   Step 4

   

   Prepare the sauce base. Finely chop the onion and garlic. Finely chop the chili pepper, removing the seeds. Grate the ginger. Mix the two types of soy sauce. Add water, sugar, and vinegar. To taste, add a few drops of sesame oil. Add the starch to the sauce and mix until smooth.

5. 5

   Step 5

   

   Heat a skillet over high heat. Add 2 tbsp of oil and arrange the starch-coated eggplant in a single layer. Fry for 8–10 minutes, turning, until lightly charred and golden brown. Transfer to a plate.

   TipYou don't need to constantly stir the eggplant; it's better to let the crust form.

6. 6

   Step 6

   

   Add the remaining vegetable oil to the same skillet. Add the garlic, ginger, and chili pepper. Stir-fry for 15-20 seconds, until fragrant.

7. 7

   Step 7

   

   Reduce the heat to medium. Stir the sauce again and pour it into the skillet with the garlic. Quickly mix.

8. 8

   Step 8

   

   Immediately add the fried eggplant to the skillet. Cook for 30-40 seconds, stirring actively, so the pieces are evenly coated with the sauce.

9. 9

   Step 9

   

   Transfer to a plate, sprinkle with green onion and sesame seeds, and serve.