Chinese Eggplant with Garlic Sauce
Tender, caramelized eggplant tossed in a glossy, savory garlic sauce with bright vinegar and sesame notes—comforting and vibrant in every bite.
1 lb eggplant, cut into 2-inch sticks
3 tbsp oil, for frying
4 clove garlic, minced
1 tbsp ginger, minced
3 stalk scallions, sliced, white and green separated
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tbsp cornstarch
¼ cup water
1 tsp sesame oil
½ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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