Eggplant is a vegetable that I struggle to get "just right" when cooking, but this recipe is easy and always come together nicely. The prep time includes the time to let the eggplant sit with salt to remove the moisture. This goes great over rice, quinoa, or pasta.
Prep Time: 25 Minutes | Cook Time: 20 Minutes
1 tsp salt
1 tbsp cornstarch
For the sauce
1 1/2 tsp soy sauce
1 tbsp rice vinegar
1-2 tbsp water
1 tsp cornstarch
2 tsp sugar
2 1/2 tbsp peanut or vegetable oil
1 tsp ginger, minced
3 garlic cloves, minced
1 chili pepper, chopped (we use our red cayenne’s for this, if you don't like it hot you could also use any other pepper)
Cut the eggplants into small chunks (I do small slices). Transfer them to a large bowl, add salt and allow to sit for 20 minutes up to 1 hour (this removes the moisture)
Pat eggplants dry, sprinkle with a tablespoon of cornstarch to coat
Mix all your sauce ingredients in a small bowl
Heat 2 tablespoons of oil in a large pan over medium heat. Add the eggplants and fry for about 5-8 minutes. Once the skin is well browned and the inside turns softs, remove the eggplants.
Add the remaining oil, ginger, garlic and chili to the same pan and roast for a few seconds while stirring until fragrant. Add your eggplant 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 your sauce thickens.
Garnish your eggplants with spring onions or sesame seeds. You can serve as a main dish over rice or pasta or as a side.