1. Cut eggplant into 1-inch cubes. 2. Mince garlic and set aside. 3. Combine all remaining ingredients except oils in a small bowl and set aside. 4. Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering. 5. Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes. 6. Turn down heat to medium-low and uncover. 7. Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds. 8. Stir sauce and pour over eggplant. 9. Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes. 10. Serve hot with white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
