Eggplant in Garlic Sauce

Source: Just a pinch recipes

Ingredients

• 6 large chinese eggplant, cut down middle then in 1/2 moons
• 1/4 c vegetable oil
• 1 1/2 c chicken broth
• 2 Tbsp chinese chili paste (optional)
• 15 clove garlic, minced
• 2 tsp sugar
• 2 tsp cornstarch
• 4 Tbsp soy sauce
• 4 Tbsp oyster sauce

Directions

1. Saute eggplant in peanut oil over medium high heat for 7 minutes, stirring so it doesn't burn. Add in the minced garlic and continue to cook for 1 more minute or until the eggplant is soft
2. Stir in the chicken broth and chili paste then cover and simmer until the liquid is mostly absorbed
3. Mix together 2 tsp sguar, 2 tsp cornstarch, 4 Tbsp soy sauce, 4 Tbsp oyster sauce and stir it to the eggplant garlic mixture. Bring to a simmer and cook until thickened.

Notes: I left out the chili paste and mixed in the broth with the cornstarch mixture and it was good. The 8 minutes of cooking time is spot on. Very tasty!