An easy Asian-inspired plant-based dish where eggplant is fried with garlic and ginger until crispy and then coated in a sweet and salty soy-based sauce that thickens once cooked. Served with rice or noodles this dish is perfect for a vegetarian main dish or as a side to a meat-based meal. Garnish with coriander or chives and toasted sesame seeds.

This dish is typically made with Chinese Eggplant which is also known as Oriental Charm or Pingtung Long. It is a long, thin variety of eggplant with a lighter purple skin and white flesh, that’s less bitter and sweeter than the common eggplant. I have used the common eggplant in this recipe and it works just as well – just remember to salt the eggplant which is step 1 of the recipe.
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