I cut back on some of the ingredients, so I'm posting the way I made it. See the link for the original recipe.
Lee
ASIAN EGGPLANT
www.theendlessmeal.com
yield: 4 SERVINGS
Asian Eggplant
This delicious 20-minute Asian eggplant is a quick and easy recipe made with Chinese eggplant that is braised and then cooked in a rich and savory ginger garlic sauce. #theendlessmeal #eggplant
www.theendlessmeal.com
yield: 4 SERVINGS
INGREDIENTS
1 tablespoon EACH: cooking oil and toasted sesame oil
1 medium onion, sliced
3 long eggplants, quartered and cut into 3-inch pieces
1 teas. ginger, minced
3 cloves garlic, minced
1/4 cup chicken stock
2 tablespoons soy sauce
1 teaspoon garlic chili sauce
1 tablespoon rice vinegar, can sub red wine vinegar
1 teaspoon honey
1 teaspoon cornstarch
Toasted sesame seeds, to serve
INSTRUCTIONS
Heat the cooking oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic, and stir together. Pour stock over the top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
Make the sauce in a small bowl. Mix the soy sauce, garlic chili sauce, vinegar, honey, and cornstarch.
Once the eggplant is soft, pour the sauce over the top and mix well. Let the sauce cook and thicken for 1 minute.
Remove the eggplant from the heat, sprinkle with sesame seeds and serve immediately.