Braised Eggplant with Garlic Sauce

Ingredients

Eggplant

2 medium, cut into cubes

Vegetable oil

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Soy sauce

3 tablespoons

Rice vinegar

1 tablespoon

Honey

1 tablespoon

Sesame oil

1 teaspoon

Cornstarch

1 tablespoon

Water

1/2 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Green onions

2, sliced (for garnish)

Sesame seeds

1 tablespoon (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
3. Introduce the eggplant cubes to the skillet, cooking for about 5 minutes while stirring occasionally to ensure even cooking.
4. In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, cornstarch, water, salt, and black pepper. Whisk until smooth.
5. Pour the sauce mixture over the eggplant, stirring to coat evenly.
6. Cover the skillet and let the eggplant braise for 15-20 minutes, or until tender, stirring occasionally.
7. Remove the cover and cook for an additional 5 minutes to allow the sauce to thicken slightly.
8. Once done, garnish with sliced green onions and sesame seeds before serving.