Chinnese Eggplant with Sweet Chili Garlic Sauce

Ingredients

• 1 medium Eggplant
• 2 tbsp Neutral oil (canola/vegetable)
• 3 cloves Garlic
• 3 tbsp Sweet chili sauce
• 1 tbsp Soy sauce (low-sodium if desired)
• 1 tbsp Rice vinegar (or white vinegar)
• 1 tsp Chili-garlic sauce (or chili flakes + extra garlic)
• 1 tsp Cornstarch
• 1 tbsp Water
• 1 tsp Sesame oil(optional)
• 2 tbsp Green onions(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into 1/2-inch thick bite-size pieces. Mince garlic.

2. 2

   Cook (20 minutes): Heat oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry 12–15 minutes, until tender and lightly browned.

3. 3

   Make sauce (during the last 5 minutes): In a small bowl, whisk sweet chili sauce, soy sauce, rice vinegar, chili-garlic sauce, and cornstarch with water until smooth. Add garlic to the skillet and stir for 30–60 seconds.

4. 4

   Finish: Pour sauce over the eggplant and toss 2–3 minutes until glossy and thickened. Turn off heat and stir in sesame oil if using. Top with green onions if desired.