Stir-Fried Spicy Garlic Eggplant (免炸素烧茄子) | The Chinese Cuisine

This garlic eggplant dish is perfectly spicy and flavorful! The eggplants are also baked, not fried.

INGREDIENTS:
- 3 eggplants
- 1/2 tbsp. broad bean paste with chili
- 15 g soy sauce
- 10 g chinkiang vinegar
- 10 g sugar
- 5 g cooking wine
- 3 g corn starch
- 1 clove garlic, minced
- 1/2 stalk green onion, chopped
- 1 tbsp. ginger juice (grated ginger w/ juice squeezed out)

DIRECTIONS:
1. slice eggplants in half for baking. make shallow cuts in the eggplant
2. coat eggplants evenly in olive oil before baking
3. bake at 400 F for 20 minutes
4. meanwhile, combine soy sauce, chinkiang vinegar, sugar, cooking wine, corn starch, garlic, green onion, and ginger juice in a bowl and mix together
5. chop baked eggplant into bite sized pieces
6. coat pan in oil and stir-fry the eggplants
7. add in broad bean paste and garlic soy sauce mixture
8. stir-fry until all the liquid's evaporated
9. serve and enjoy!

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