Ingredients:

  • 1.5 lbs Chinese or Japanese eggplant, cut into 2-inch batons
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tbsp granulated sugar
  • 1/2 cup vegetable broth
  • 1 tsp cornstarch
  • 6 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 2 stalks green onions, sliced

Instructions:

  1. Slice the eggplant into uniform 2-inch batons. Toss with salt and let sit for 10 minutes, then pat completely dry with a paper towel to prevent excess oil absorption.
  2. Heat neutral oil in a wok over medium-high heat. Add eggplant in a single layer and sear without stirring for 2–3 minutes per side until mahogany-colored and slightly softened. Remove and set aside.
  3. Lower heat to medium. Add minced garlic, grated ginger, red pepper flakes, and the white parts of the green onions. Sauté for 30 seconds until fragrant.
  4. Pour in the mixture of light soy sauce, dark soy sauce, black vinegar, sugar, vegetable broth, and cornstarch.
  5. Return the seared eggplant to the pan. Gently toss to coat and simmer for 3–5 minutes until the sauce thickens into a glossy glaze. Garnish with green onion tops and serve.