- 2 Chinese eggplants, chopped
- 1 teaspoon salt
- 1 teaspoon cornstarch, plus more to coat the eggplant
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- your favorite hot pepper (if you like it spicy)
- 2 and 1/2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon minced ginger
- 3 cloves garlic, chopped
- 2 scallions, chopped
- Chop eggplant into bite-sized pieces.
- Spread the sliced eggplant on a towel.
- Sprinkle Kosher salt on both surfaces of the sliced eggplant.
- Allow to rest for 45-60 minutes.
- Pat each surface dry. Do not rinse the eggplant.
- Combine light soy sauce, dark soy sauce, sesame oil, sugar, spice, and the remaining 1 teaspoon cornstarch in a small bowl, mix well.
- Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with a thin layer of cornstarch.
- Add 1 tablespoon oil to a nonstick skillet and heat over medium-high heat until warm.
- Spread eggplant across the bottom of the pan so that eggplant pieces do not touch each other. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant becomes soft, 8 to 10 minutes. Transfer to a plate. Cook the remaining eggplant using the same method. If the pan gets too hot and starts to smoke, lower the heat.
- Add the remaining 1/2 teaspoon oil along with the ginger, garlic, and scallions to the pan. Stir a few times making sure that the garlic does not burn.
- Add all of the eggplant back into the pan.
- Mix the sauce again making sure that the cornstarch is fully dissolved and then pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens.
- Turn to lowest heat and taste a piece of eggplant (be careful, it’s very hot).
- Adjust seasoning by adding salt, sugar or more spice – and mix well.
- Serve warm as a side or as a main dish over steamed rice or noodles.
Image: One Green Planet