Garlic Eggplant

Instructions

1. Prepare the eggplant
   Slice the eggplants into 3-inch long sticks, about ½-inch thick. Place in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
2. Prepare the sauce
   In a small bowl, combine soy sauce, rice vinegar, chili bean paste, sugar, and water. Mix well and set aside.
3. Cook the eggplant
   Heat vegetable oil in a large wok or skillet over medium-high heat. Add eggplant in a single layer (you may need to work in batches) and cook for 3-4 minutes on each side until golden brown and softened. Remove and set aside.
4. Sauté aromatics
   In the same wok, add a little more oil if needed. Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
5. Combine and simmer
   Return eggplant to the wok. Pour in the sauce mixture and stir to coat. Bring to a simmer and cook for 2-3 minutes until the eggplant is tender but not mushy.
6. Thicken the sauce
   Give the cornstarch slurry a quick stir and pour it into the wok. Stir continuously as the sauce thickens, about 1 minute.
7. Finish the dish
   Turn off the heat and drizzle with sesame oil. Toss to combine. Garnish with the green parts of the green onions and serve immediately with steamed rice.