Chinese Eggplants with Garlic Sauce

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Salt

  Table

  1 dash or 0.4g

• Canola oil

  3 ½ tbsp or 49g

• Garlic

  Raw

  4 cloves, minced or 12g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

Directions

1. Cut the eggplants into one bite size. Throw them in a large pot with water, add pinch of salt and marinate with a weight for 10 minutes. Transfer out and drain slightly (do not over dry, just pick the eggplants up).
2. At the mean time, heat up wok and 3 tablespoons of oil. Add the eggplants in wok and fry over middle fire. Stir from time to time but do not move the eggplants frequently. When they are softened, transfer the eggplants out and keep some oil for frying the garlic.
3. If there is no oil left, add around 1/2 tablespoon of oil. Add garlic in, heat over slow fire until aromatic.Add garlic in, heat over slow fire until aromatic.
4. Add green peppers and return the eggplants, add light soy sauce and sugar. And sprinkle salt at the last.
5. Recipe by: Elaine (source: https://www.chinasichuanfood.com/chinese-eggplants-with-garlic-sauce/)

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