Ingredients
Method
Expanded Footnotes
- Note 1 (Eggplant size): 20 oz equals about 567 grams. If you can’t find Chinese eggplant, use 2 medium‑large globe eggplants – just remove some seeds if they seem large.
- Note 2 (Dark soy sauce): It’s thicker, sweeter, and darker than light soy. If you don’t have it, substitute with ½ teaspoon regular soy sauce + ½ teaspoon molasses or brown sugar (though the color will be lighter).
- Gluten‑Free Adaptation: Replace both soy sauces with tamari or coconut aminos – the dark soy sauce can be swapped with gluten‑free dark tamari or a mix of tamari + a touch of maple syrup for color.
Notes
Instructions
1. Prepare the Eggplant (Choose One Method)
Option 1 – Water Soak (Recommended)- Place the chopped eggplant in a large bowl and add enough water to cover.
- Stir in 1 teaspoon of salt.
- Weigh the eggplant down with a pot lid or plate to keep it submerged.
- Soak for 15 minutes, then drain and pat thoroughly dry with paper towels.
- Spread the eggplant pieces on a paper-towel-lined tray.
- Sprinkle kosher salt evenly over both sides.
- Let rest for 15 minutes.
- Rinse under running water to remove the salt, then pat completely dry.
2. Make the Sauce
- In a small bowl, combine all the sauce ingredients (light soy sauce, water, dark soy sauce, sugar, and cornstarch).
- Stir well and set aside. (Give it another quick stir just before using, as the cornstarch can settle.)
3. Coat the Eggplant
- Sprinkle the dried eggplant with 2 tablespoons of cornstarch.
- Toss with your hands until each piece is evenly coated with a thin, powdery layer.
4. Pan-Fry the Eggplant
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until hot.
- Arrange the eggplant in a single layer across the bottom (you may need to work in batches).
- Cook without moving until one side is charred and golden, then flip and repeat until all surfaces are browned and the eggplant is tender—about 8 to 10 minutes total.
- Transfer the cooked eggplant to a plate. (If the skillet smokes, reduce the heat to medium.)
5. Sauté Aromatics & Finish
- Reduce the heat to medium. Add the remaining ½ teaspoon of oil (or a bit more if the pan looks dry) along with the minced ginger and chopped garlic.
- Stir-fry for 30 seconds until fragrant.
- Return all the cooked eggplant to the skillet.
- Give the sauce a final stir, pour it over the eggplant, and toss immediately.
- Cook for another 1–2 minutes, stirring constantly, until the sauce thickens and evenly coats every piece.
6. Serve
- Transfer to a large plate and serve hot as a side dish, or as a main course over steamed rice or noodles.
Oil Note
The ingredient list calls for 5 tablespoons of oil total, but the instructions only mention 2 tablespoons for frying + ½ teaspoon for aromatics. Here's the practical approach:- Use 2 tablespoons for the initial frying batch.
- If you have to fry in multiple batches, add 1–2 more tablespoons between batches as needed.
- Use just a teaspoon or so for the ginger and garlic—½ teaspoon is often too little; feel free to increase to 1 teaspoon for better sautéing.
Nutrition Information
| Per Serving (119g) | Amount |
|---|---|
| Calories | 122 kcal |
| Carbohydrates | 11 g |
| Protein | 1.4 g |
| Fat | 8.7 g |
| Saturated Fat | 1.4 g |
| Sodium | 375 mg |
| Potassium | 252 mg |
| Fiber | 3.7 g |
| Sugar | 5.1 g |
| Vitamin C | 4.1 mg |
| Calcium | 10 mg |
| Iron | 0.4 mg |