Chinese Eggplants in Chili Garlic sauce

🧂 Ingredients

• 2 eggplants

  each 10oz (small long ones if possible)
• 1 tsp salt
• 1 tbsp cornstarch

  optional
• 1 ½ tbsp soy sauce

  or tamari sauce
• 1 tbsp rice vinegar
• 1-2 tbsp water
• 1 tsp cornstarch
• 2 tsp coconut sugar

  or other sugar
• 2 ½ tbsp peanut oil

  or vegetable oil
• 1 tsp ginger

  minced
• 3 garlic cloves

  minced
• 1 chili pepper

  chopped
• 2 spring onions

  sliced
• sesame
• rice
• limes

Instructions

• 1 Cut the eggplants into small chunks as shown in the step-by-step photos above.
  Then transfer them to a large bowl, add the salt and mix well to combine. Allow
  to soak for 15 minutes (or up to 1 hour).
• 2 Then pat the eggplants dry, sprinkle with 1 tablespoon of cornstarch and mix
  well to coat. (If you find the eggplants too salty after soaking, you can also
  rinse them under cold running water before patting them dry.)
• 3 Mix all of the ingredients for the sauce in a small bowl.
• 4 Heat 2 tablespoons of oil in a large non-stick pan or wok over medium heat. Add
  the eggplants and fry for about 5-8 minutes. Once the skin is well browned and
  the inside turns soft, remove the eggplants and transfer to a plate.
• 5 Add the remaining oil, ginger, garlic, and chili to the same pan and roast for a
  few seconds while stirring until fragrant. Then put the eggplants back to the
  pan. Mix the sauce again until the cornstarch is completely dissolved and pour
  it over the eggplants. Stir immediately until the eggplant is evenly coated and
  the sauce thickens.
• 6 Garnish the eggplants with spring onions and sesame and serve as a side dish or
  as a main course over rice or pasta
  [https://biancazapatka.com/en/homemade-vegan-pasta/] with lime wedges on the
  side.
• 7 Enjoy!

Nutrition Info