1 ½ lbs. Chinese eggplants, ends trimmed and cut on the diagonal into ½-inch slices
3 tablespoons olive oil
8 garlic cloves, thinly sliced
2 teaspoons cornstarch dissolved in 1 tablespoon water
Sauce:
⅔ cup chicken stock
4 ½ tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chili garlic sauce for spicy sauce or 1 tablespoon chili garlic sauce for a mild sauce
1 teaspoon sesame oil
Instructions
Combine the pork with the soy sauce in a bowl. Stir to coat and let stand for 10 minutes.
In another bowl, combine all sauce ingredients. Set aside.
Heat oil in a large skillet over high heat. Add garlic and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes.
Add the eggplants, stir, add the sauce and stir to mix well. Reduced the heat to medium, cover and cook until eggplants are tender, 8 to 10 minutes.
Add cornstarch solution and cook, stirring until sauce thickens. Transfer to a plate and serve with steamed rice.
Enjoy!
Notes
This recipe is adapted from Emeril Lagasse.
Recipe by Salu Salo Recipes at https://salu-salo.com/chinese-eggplants-with-chili-garlic-sauce/