Ingredients

• 2 medium eggplants
• 2 tbsp vegetable oil
• 2 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/2 cup water
• 1 tsp cornstarch (mixed with water)
• 1 green onion (cut into sections)

Steps

1. Cut eggplants into chunks and soak in salted water for 10 minutes to remove bitterness. Drain well.
2. Heat oil in pan over medium heat. Fry eggplant until lightly browned. Set aside.
3. In same pan, sauté garlic and ginger until fragrant.
4. Add light soy sauce, dark soy sauce, sugar and water. Bring to boil then add eggplant.
5. Simmer covered for 5 minutes until eggplant is tender.
6. Thicken sauce with cornstarch mixture. Garnish with green onions before serving.