I know a lot of people don’t like eggplant because of the mushy texture. But cooking it like this, the eggplant is till a little firm and not mushy.
3 tablespoons olive oil
2 tablespoons garlic, minced
1 inch ginger, minced
1 onion, diced
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water or vegetable stock
1 tablespoon crushed red pepper flakes
4 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 lemon, juiced
Preparing the Aromatics
Heat the oil, add the minced garlic, ginger and onions and cook until onions are translucent.
Cooking the Eggplant
Cook and stir the eggplant into the pan until soft, about 4 minutes. Stir in the vegetable stock and red pepper flakes. Cover and simmer until all the water is absorbed.
Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved.
Adding the Sauce
Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened. Remove from heat, and add in the lemon juice.