Eggplant with Garlic Sauce
- 3 Japanese eggplants, cut into half moons
- Kosher salt
- 3 tablespoons soy sauce
- 4 teaspoons sugar
- 1 teaspoon ginger, minced
- 5 garlic cloves, minced
- 1 teaspoon cornstarch plus more
- 3 scallions cut into 1 inch pieces
Sprinkle the eggplant with salt and let it sit for 45 minutes to 1 hour. Wipe clean, but do not rinse. Then toss the eggplant with cornstarch to coat.
Mix the soy sauce and sugar with 1 teaspoon of cornstarch.
Working in batches saute the eggplant — In a non stick pan, heat the oil. When hot, add some of the eggplant in a single layer. Cook until golden, flip and repeat. Remove from pan, set aside. Repeat with remaining eggplant.
Add the garlic, ginger and scallions to the pan. Cook for 1-2 minutes. Then add the eggplant back and pour the sauce over it. stir to combine. Serve with rice or noodles.