Garlic Eggplant

Pair with bulgogi and shanxi noodles. Allow to rest for 45-60 minutes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the eggplant, cut in small slant pieces.

Step 2

Spread the sliced eggplant on a towel.

Step 3

Sprinkle 1tsp Kosher salt on both surfaces of the sliced eggplant.

Step 4

Allow to rest for 45-60 minutes.

Step 5

Rinse the eggplant

Step 6

Pat each surface dry.

Step 7

Combine the sauce ingredients in a small bowl, mix well.

Step 8

Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.

Step 9

Add 1 tablespoon oil to Calphalon skillet and heat over medium heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. If the skillet gets too hot and starts to smoke, turn down heat.

Step 10

Add 1 tablespoon olive oil for remaining eggplant and do same. Transfer the eggplants to a plate.

Step 11

Add 1/2 teaspoon peanut oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Lower heat. Mix the sauce again until cornstarch is fully dissolved and slowly pour it over the eggplant while stirring to coat all eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.

Step 12

Serve hot as a side or as main over steamed rice or noodles.