Braised Eggplant in Garlic Soy Sauce

Ingredients

• 1 medium Eggplant
• 2 tablespoons Soy sauce
• 3 Garlic cloves
• 1 teaspoon Black rice vinegar
• 1 tablespoon Vegetable oil
• 1 teaspoon Granulated sugar
• 1 teaspoon Chili oil(optional)

Instructions

1. 1

   Cut the eggplant into 1‑inch thick slices, then into bite‑size pieces; sprinkle with a pinch of salt and let sit for 5 minutes to draw out moisture, then pat dry.

2. 2

   Heat the vegetable oil in a wok or deep skillet over medium‑high heat; add the garlic and stir‑fry until fragrant, about 30 seconds.

3. 3

   Add the eggplant pieces and sauté for 3‑4 minutes until they begin to brown on the edges.

4. 4

   Stir in the soy sauce, sugar, and black vinegar, then add ½ cup water; bring to a gentle boil, reduce heat to low, cover, and braise for 25‑30 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.

5. 5

   If using, drizzle the chili oil over the dish just before serving for a mild heat and glossy finish.

6. 6

   Serve hot, optionally garnished with sliced scallions or toasted sesame seeds.