Eggplant in Garlic Sauce

Instructions

1. Begin by cutting the eggplants into 1-inch cubes. Arrange them on a baking sheet lined with paper towels and sprinkle lightly with salt. Let them sit for about 15 minutes to draw out excess moisture. This will help the eggplant absorb less oil during cooking.
2. While the eggplants are sitting, prepare the sauce by mixing the soy sauce, rice vinegar, hoisin sauce, sugar, and chili paste in a small bowl. Stir until the sugar is fully dissolved and set aside.
3. Heat a large skillet or wok over medium-high heat and add 1/4 cup vegetable oil. Pat the eggplant cubes dry with paper towels and add them to the hot oil. Cook for about 5-7 minutes, stirring occasionally, until the eggplants are golden brown and tender.
4. Remove the eggplants from the skillet and set them aside. In the same skillet, lower the heat to medium and add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Add the prepared sauce to the skillet and bring to a simmer. In a small bowl, mix 1/2 cup of water with 1 tablespoon of cornstarch until smooth, then pour it into the skillet. Stir continuously until the sauce thickens, about 2 minutes.
6. Return the eggplants to the skillet and toss them gently with the sauce to coat evenly. Cook for an additional 2-3 minutes so the flavors meld together.
7. Transfer the eggplant in garlic sauce to a serving dish, and sprinkle with chopped green onions and sesame seeds for garnish if desired. Serve hot and enjoy your homemade Eggplant in Garlic Sauce!