Eggplant in Oyster Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Stir together the oyster sauce, sugar, chili, garlic, sesame oil, 2 tablespoons water and a pinch of pepper. In a large skillet, heat the oil until barely smoking. Add the eggplant and cook, stirring once or twice, until well charred. Add the sauce, quickly cover and reduce to low. Cook, occasionally shaking the skillet (do not uncover the pan), until tender and translucent and the skillet is dry, 2 to 5 minutes. Off heat, stir in the scallions. Sprinkle with sesame seeds or drizzled with sesame oil.