Fish Fragrant Eggplant

Fish Fragrant Eggplant is a classic Sichuan dish made with eggplant, garlic, ginger, and a flavorful sauce.

Ingredients - Serves 4

Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat.
Add the eggplant and cook until it starts to soften, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil.
Add the garlic, ginger, and scallions. Cook for 1-2 minutes until fragrant.
In a small bowl, whisk together the soy sauce, black vinegar, sugar, chili bean paste, cornstarch, and water.
Pour the sauce into the pan and bring to a simmer.
Add the cooked eggplant back to the pan and stir to coat it with the sauce.
Cook for another 2-3 minutes until the sauce thickens and the eggplant is fully cooked.
Season with salt to taste.
Serve hot with steamed rice.