Chinese Eggplant

Ingredients

• Eggplant

  Raw

  454g

• Onions

  Raw

  1 small or 70g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Tomato sauce

  Canned

  ½ cup or 123g

• Brown sugar

  3 tbsp or 27g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Chili Garlic Sauce

  Lee Kum Kee

  30g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Rice wine vinegar

  2 tbsp or 30g

• Water

  Plain, clean water

  2 tbsp or 30g

• Cornstarch

  1 tbsp or 8g

Directions

1. Add the sesame oil to a large non-stick skillet or wok and place over medium heat. Add the eggplant and saute for 8-10 minutes or until tender. Remove from the skillet.
2. Add one tablespoon of vegetable oil, add the onion, and cook for 5-6 minutes, until translucent. Remove from the heat and add it to the eggplant.
3. To the same skillet, add the remaining oil. Add garlic, ginger, and sesame seeds, and saute for two minutes, until fragrant.
4. Add tomato sauce, sugar, Sriracha, sambal oelek, soy sauce, rice vinegar, and water. Simmer for 10 minutes over low heat until it starts to thicken. While that's simmering, combine the water with cornstarch to make a slurry.
5. Add the eggplant and onion back to the skillet, then add the cornstarch slurry. Cook everything together until thick.
6. Remove from the heat, sprinkle with sesame seeds and finely chopped scallions.

Similar Foods

• Chinese Eggplants with Garlic Sauce