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Chinese Garlic Eggplant

Golden cornstarch-coated eggplant batons seared in a wok, then tossed in a garlic-ginger-soy glaze with black vinegar and scallions. Creamy, savory, and ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Eggplant
  • 2 pounds Chinese or Japanese eggplants about 4 long eggplants
  • 3 tablespoons cornstarch
  • 1/3 cup neutral oil peanut, canola, or vegetable, plus more as needed
  • 1/2 teaspoon kosher salt plus more to taste
Garlic Soy Glaze
  • 8 garlic cloves minced, about 2 1/2 tablespoons
  • 1 tablespoon fresh ginger minced
  • 2-3 dried red chiles or 1 fresh red chile, sliced
  • 4 scallions cut into 1-inch pieces
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons Chinkiang black vinegar or rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 cup water for braising

Method
 

  1. Trim the ends of the eggplants and cut on a sharp diagonal into 2-inch batons about 1/2 inch thick. Toss with the cornstarch until every piece is lightly and evenly coated.
  2. Heat 2 tablespoons of oil in a large wok or heavy skillet over high heat until shimmering. Add half the eggplant in a single layer and sear undisturbed for 2 minutes, then turn and cook 4-5 minutes total until golden on two or three sides and softening. Transfer to a plate and repeat with more oil and the remaining eggplant.
  3. Lower the heat to medium-high. Add a drizzle of oil if the pan looks dry, then stir-fry the garlic, ginger, and chiles for 30 seconds to 1 minute, until fragrant and the garlic is just pale gold.
  4. Stir in the light soy sauce, dark soy sauce, and sugar; cook 30 seconds, stirring, until the sugar dissolves and the mixture bubbles.
  5. Return all the eggplant to the pan and toss to coat. Add 1/4 cup water, cover, and cook 3-4 minutes, until the eggplant is completely tender and the sauce has thickened to a glossy glaze.
  6. Uncover, stir in the black vinegar and scallions, and toss for 30 seconds. Drizzle with sesame oil, taste for salt, and serve immediately over steamed rice.