Chinnese Eggplant with Oyster-Style Brown Sauce

Ingredients

• 1 medium eggplant
• 2 tbsp neutral oil
• 2 cloves garlic
• 1 tsp ginger
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp oyster-style sauce (or vegetarian oyster sauce)
• 1 tsp rice vinegar
• 1 tsp cornstarch
• 3 tbsp water
• 1 tsp sesame oil(optional)
• 2 tbsp green onion (for garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into 1-inch chunks. Mince garlic and grate ginger.

2. 2

   Cook eggplant (25 minutes): Heat oil in a skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned and tender, 18–22 minutes. If the pan gets dry, add a splash of water.

3. 3

   Make sauce and glaze (within remaining time): In a small bowl, whisk soy sauce, oyster-style sauce, brown sugar, rice vinegar, cornstarch, and water until smooth. Add garlic and ginger to the skillet and stir for 30–60 seconds. Pour in sauce and simmer until glossy and thickened, 3–5 minutes, tossing to coat the eggplant.

4. 4

   Finish: Turn off heat and stir in sesame oil if using. Serve hot over rice and garnish with green onion if desired.