Eggplant with garlic sauce

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Eggplant with garlic sauce is so yummy and this recipe is delicious. We are luck because light and dark soy sauces are not hard to find around here. You can get them at Mom’s house in Amherst and I recommend having them on hand because they are great for all sorts of veggie recipes.

  • 10 oz eggplant (about 2 small Asian type eggplants, but any eggplant will do) , chopped to bite-size pieces

  • 1 teaspoon salt

  • 1 tablespoon cornstarch

Sauce

  • 1 tablespoon light soy sauce

  • 1 tablespoon water

  • 1/2 teaspoon dark soy sauce

  • 2 teaspoons sugar

  • 1 teaspoon cornstarch

Stir-fry

  • 2 1/2 tablespoons peanut oil (or vegetable oil)

  • 1 teaspoon ginger , minced

  • 3 cloves garlic , chopped

    Combine the sauce ingredients in a small bowl, mix well.

    Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.

    Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.

    Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.