Chinese Eggplants with Chili Garlic Sauce

biancazapatka.com

Adelaide

2 eggplants each 10oz (small long ones if possible)

1 tsp salt

1 tbsp cornstarch optional

subheading: For the Sauce:

1 ½ tbsp soy sauce or tamari sauce

1 tbsp rice vinegar

1 to 2 tbsp water

1 tsp cornstarch

2 tsp coconut sugar or other sugar

subheading: For frying:

2 ½ tbsp peanut oil or vegetable oil

1 tsp ginger minced

3 garlic cloves minced

1 chili pepper chopped

subheading: For serving (optional):

2 spring onions sliced

sesame

rice

limes

Directions at biancazapatka.com

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