Eggplant In Chinese Garlic Sauce Recipe

How to make it

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• Rinse eggplant well.
• Cut off tops and bottoms of the eggplants, but do not remove the skin.
• Cut the eggplant in half lengthwise.
• Use a knife to carefully cut a line down the middle of the eggplant, lengthwise.
• The line cut should be deep, but take care not to cut into the skin.
• Use a fork to puncture a few holes along the length of the eggplant as well.
• Heat oil in skillet on medium heat.
• Once the skillet is hot, add eggplant face down (skin side up).
• Allow to cook for two minutes and then add 1/4 cup of water.
• Add lid to skillet and allow eggplant to steam at medium-low heat for 10 minutes.
• While eggplant is steaming, prepare sauce.
• Put cornstarch in a bowl then add soy sauce and mix well.
• Add brown sugar and rice vinegar and mix well.
• Mince garlic clove and add to sauce bowl.
• Finely chop green onion and set aside.
• Once the eggplant have finished steaming, turn stove off and add sauce directly to the skillet and stir quickly to prevent cornstarch from clumping.
• Use a spatula to gently remove eggplant from skillet.
• To serve, spoon sauce over eggplant and garnish with green onion.
• Note: recipe doubles nicely and I added the sauce directly to the steamed eggplant in the pan , cooked it a bit and it came out just wonderful!