Chinese Eggplant With Garlic Sauce by omnivore's cookbook

Ingredients:

2 (10 oz/300g) small Chinese long eggplant, chopped to bite size pieces.
1 teaspoon salt
1 tablespoon cornstarch

Sauce
1 T light soy sauce
1 Tablespoon water
1/2 tsp dark soy sauce
2 tsp sugar
1 tsp cornstarch

Sir-fry
2 1/2T peanut oil (or vegetable oil)
1 tsp. ginger, minced
3 cloves garlic, chopped

Instructions:

1. (Option 1) Place eggp[lant in a large bowl and add water to cover. Add 1 tsp salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 min. Drain and pat dry.
2. (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 min. Pat dry without rinsing.
3. Combine the sauce ingredients in a small bowl, mix well.
4. Sprinkle eggplant with 1 T cornstarch and mix by hand, until eggplant is evenly coated with a thin layer of cornstarch.
5. Add 2 T oil to a big nonstick skillet an dheat over medium high heat until hot.
6. Spread eggplant across the bottom of the skillet withoutoverlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft. 8 to 10 min in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
7. Add the remaining 1/2 t oil, the ginger and garlic into the same skillet Stir a few times until fragrant. Add all the egg plant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
8. Serve hot as a side or as main over steamed rice or noodles.

Other Info (pictures, nutrition, etc)

omnivorescookbook.com/chinese-eggplant-with-arlic-sauce