Eggplant Sauté with Soy Sauce

Ingredients:

2 large eggplants

2 tbsp soy sauce

1 tbsp oyster sauce (optional, or substitute with more soy sauce)

2 tbsp oil (peanut, sunflower, or sesame)

2 cloves garlic, minced

1 tbsp grated fresh ginger

1 tbsp brown sugar or honey

1 tbsp rice vinegar or cider vinegar

1 tsp sesame oil (optional, for flavor)

Sesame seeds and green onions, for garnish

Fresh red chili pepper or flakes (optional)

Preparation:

Prepare the eggplant:

Cut them into cubes or thick strips. Sprinkle them lightly with salt, let them drain for 10 minutes (optional), then pat dry.

Cooking the eggplant:

Heat the oil in a large skillet or wok over medium-high heat.

Add the eggplant and stir-fry for 10 to 12 minutes, until golden brown and tender.

Add the herbs:

Add the garlic and ginger. Stir-fry for 1 minute.

Add the sauce:

In a bowl, mix the soy sauce, oyster sauce, sugar, and vinegar.

Pour this mixture into the skillet. Simmer for 2 to 3 minutes, until the sauce thickens slightly.

Finishing:

Off the heat, add the sesame oil. Mix well.

Serve hot, garnished with sesame seeds, green onions, and a little chili pepper, if desired.

Serve with:

Steamed rice

Stir-fried noodles

Grilled tofu or fried egg to finish