Chinese eggplant🍆

Ingredients

• 2 small Chinese long eggplants (10 oz / 300 g each), chopped into bite-size pieces

• 1 teaspoon salt

• 1 tablespoon cornstarch

Sauce

• 1 tablespoon light soy sauce (or regular 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 minced ginger

• 3 cloves garlic, chopped

Recipe

1. Salt the eggplant, using one of two ways. Option 1: put the eggplant in a large bowl, cover with water, add 1 teaspoon salt and mix. Put a pot lid on top to keep the eggplant under water for 15 minutes, then drain and pat dry. Option 2: spread the eggplant on a paper towel, sprinkle kosher salt on both sides, and let it rest for 45-60 minutes, then pat dry without rinsing

2. Mix all the sauce ingredients together in a small bowl

3. Sprinkle the eggplant with 1 tablespoon cornstarch and mix by hand until evenly coated in a thin layer