Place in a big bowl covered with water and stir in 2 teaspoons salt. 2 tablespoons cooking oil divided 3 eggplant small cut into long strips 2 cloves garlic finely minced 1 red chile pepper finely minced 1 2 inch fresh ginger peeled and finely minced 1 green onion chopped 1 tablespoon soy sauce 1 tablespoon black vinegar chinese black vinegar 1 2 teaspoon sugar. Cover with a plate and let stand 20 30 minutes. Add the sambal soy sauce vinegar and sugar stirring to combine with the other ingredients. When a strong aroma arises add the ketchup and stir for 1 minute.
The eggplant is sweet tender and so flavorful cooked in a soy sauce oil that is flavored with ginger garlic and red thai peppers. In the meantime chop the garlic and ginger and make the szechuan sauce. Chinese eggplant with garlic sauce or fish fragrant eggplant yuxiang qiezi is a familiar dish in many american chinese restaurants and buffets these days but it s also a dish with many authentic variations in china and we re long overdue on sharing our version of this much loved classic in most cases chinese restaurants make this chinese eggplant with garlic sauce dish by deep. Eggplant absorbs plenty of oil you may need to add more oil a tablespoon at a time during the brief pan frying. Drain the eggplant on paper towels and set aside.
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Whisk together until blended. In a bowl combine chili garlic sauce soy sauce balsamic vinegar water and brown sugar. Cook until the sugar is dissolved and the sauce has just thickened up 1 2 minutes. Heat the canola oil in a skillet over high heat. Whisk together until blended.
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft about 4 minutes. The eggplant is sweet tender and so flavorful cooked in a soy sauce oil that is flavored with ginger garlic and red thai peppers. Cover and simmer until all the water is absorbed. Place in a big bowl covered with water and stir in 2 teaspoons salt.
