Gorgeous and full of flavor vegetarian dish, let alone very healthy and takes a short time to make.
Eggplant- 2 large, cut in 2-3 cm pieces.
Garlic- 3 cloves, grated.
Ginger- 2 inch grated.
Scallions-3 chopped.(reserve some for serving).
Hoisin sauce- 2 tablespoons.
Shoyu sauce- 2 tablespoons.
Rice vinegar- 1 tablespoon.
Sesame oil- 1 tablespoon.
Paprika flakes- 1 tablespoon.
Corn starch- 1 teaspoon dissolved in a little water.
Toasted sesame seeds for serving.
Oil for frying.
Add 2 tablespoons of salt to eggplants and let it sit for 30 minuets. Rinse and drain.
Mix shoyu, hoisin, vinegar, paprika and sesame oil in a bowl.
Heat enough oil in a pan to cover the bottom, add your eggplants, cook till scorched in places. Set aside.
Add some more oil to the same pan , add onion and cook till softened, stir in garlic, ginger and scallions. Cook for a minuet or so.
Return eggplants to a pan, combine thoroughly, stir in your sauces mixture, then add cornstarch with water, stir for 10 seconds or, and it’s done.
Sprinkle with toasted sesame seeds and scallions. Serve with rice.