Authentic Chinese Eggplant

alphafoodie.com

Caess

22 oz eggplants best to use Chinese or Japanese ( 6 medium)

1.8 oz salt for soaking ( ⅓ cup)

4 cups water or enough to cover the chopped eggplants

0.35 oz cornstarch 1 Tbsp

½ cup vegetable oil divided

0.85 oz garlic 5 cloves

0.35 oz ginger 1 tablespoon minced/grated

0.7 oz chili paste your favorite ( 1 Tbsp)

subheading: For the Sauce:

1 tablespoon Chinese black vinegar or balsamic vinegar

1 tablespoon white vinegar or rice vinegar

1 tablespoon light soy sauce or shoyu

1 tablespoon dark soy sauce

¼ cup water or chicken/veggie low sodium stock

0.7 oz sugar 1.5 Tbsp

0.2 oz cornstarch ½ Tbsp

Directions at alphafoodie.com

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