Savory Garlic Eggplant Recipe: A Must-Try Dish for Your Next Meal

Ingredients

• 500 g Japanese/Lebanese eggplant

• 3 tbsp peanut oil or vegetable oil

• 2 whole spring onions

• 3 garlic cloves, finely minced

• 200 ml water

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp shaoxing wine

• 1 tbsp sugar

• 1 tsp sesame oil

Instructions

Wash the eggplants. Cut off the ends and cut or snap the eggplants into 5 cm pieces.

Cut the spring onions into 5cm pieces diagonally. Organise in to 2 piles, one with the white parts and the other with the green parts.

Heat a tablespoon of oil in a wok over high heat until shimmering. Add half of the eggplant and let sear until brown all round. Cook for 5 minutes until soft. Lower the heat if it looks like it's going to burn. Take out eggplant and set aside.

Repeat the above step for the other half of the eggplant.

Heat a tablespoon of oil in the wok. Add the white parts of the spring onion and garlic and cook for 20–30 seconds.

Add the eggplant back in.

Stir in the dark soy sauce and sugar then add the water. Cover with a lid and cook for 1 minute. Remove the lid; the liquid should be absorbed.

Toss in the green parts of the spring onion and stir fry for 20 seconds. Plate and serve.