Chinese Eggplant with Garlic Sauce Recipe (with Video)

Preparing the Eggplant
1. Cut the ends off the eggplant and slice it in half. Then cut it at an angle into small pieces.
2. Transfer to a mixing bowl and sprinkle with salt and add enough water. Mix well and cover with a plate, let them soak for 15 minutes. This helps the eggplant to maintain its purple color.
3. Drain the water and add cornstarch. Mix well.
Deep Frying the Eggplant
1. Add oil to a wok and heat to 350F, add the eggplant in small batches and fry for 1-2 minutes until the skin turns bright purple. Transfer out onto a plate with a paper towel and set aside.
Preparing the Sauce
1. Leave about 2 tbsp of oil in the wok and add garlic, ginger, Thai chilis, and white parts of the scallions. Fry for 1 minute until fragrant.
2. Pour the sauce mix and bring it to a simmer. Once the sauce starts to thicken, add the eggplants and stir to mix well.
Serving
1. Serve with rice and garnish with scallions.