Name: Eggplant in garlic sauce
Total time: 40 min
Yield: 3
Cuisine: chinese
Ingredients: eggplant — 2 pcs; garlic — 5 clove; fresh ginger — 15 g; green onions — 30 g; chili pepper — 1 pcs; soy sauce — 2 tbsp; rice vinegar — 1 tbsp; sugar — 1 tbsp; starch — 2 tbsp; vegetable oil — 6 tbsp; salt — 1 tsp

How to cook

Chopping

Cut the eggplants into 6 × 1.5 cm batons. Finely chop the garlic, ginger and chili. Slice the green onions, keeping the white and green parts separate.

Salt

Sprinkle the eggplant with salt, toss and leave for 15 minutes. Then pat thoroughly dry with paper towels.

Sauce

Mix the soy sauce, vinegar, sugar, 1½ tsp of the starch and 100 ml of water.

Starch

Toss the eggplant batons in the remaining starch to coat.

Frying

Heat 5 tbsp of the oil in a wok over medium-high heat and fry the eggplant in a single layer, in batches, for 6–8 minutes until golden and tender. Drain on paper towels.

Damp eggplant spits fiercely in hot oil, so dry it well and don't lean over the wok.

Aromatics

Add the last tablespoon of oil and fry the garlic, ginger, chili and white parts of the green onions for 30–40 seconds until fragrant.

Finishing

Stir the sauce, pour it into the wok and stir until it thickens. Return the eggplant, toss and heat through for a minute. Scatter over the green parts of the onions. Done!