I love eggplant. I didn’t use to but it’s one of those things that you acquire on your own. Just like cilantro. I used to hate cilantro as a child but when I started cooking in college, I experimented with it and liked it.
- 1 eggplant
- 2 TBS dried shrimp, soaked and drained
- 4 cloves of garlic, minced
- 1½ TBS oyster sauce
- 1½ TBS soy sauce
- 1 TBS chili sauce – I used a very very very very very spicy shrimp chili sauce
- Dash of pepper
- 5 TBS water
- 1 TBS corn starch, mix with 4 TBS water
- 1 TBS canola oil
- ½ tsp sesame oil
Cut eggplant into half-inch strips that are 3-inches long and soaked in saltwater. Drain the eggplant strips and place on a plate for steaming. Steam it over high flame for 5-6 minutes.
Heat the canola oil in a wok on high heat. Cook garlic until aromatic. Add dried shrimp and fry it for few minutes. Stir in the sauces and bring to a boil. Add the corn starch mixture until the sauce is thick. Turn off heat and mix in the sesame oil.
Pour the sauce over the steamed eggplant. Add some green onions for garnish and serve with rice.