Chinese Eggplant

[View with PicLens]

For lack of a better name… I’m just gonna call this Chinese Eggplant.  The closest thing I can think of us Yu Xiang Qie Zi… which I think somehow gets translated to Eggplant with Garlic Sauce or something like that.

Ingredients

• Eggplant
• 5 or 6 cloves of garlic
• 3 tbsp of oil
• 1/2 tbsp of salt
• 1 tbsp soy sauce

Directions

1. Prep stuff: cut the eggplant into half inch chunks and dice the garlic.
2. Add the oil and garlic to the pan and turn the heat to high.
3. When the oil is hot enough and you start to get some aroma out of the garlic, add the eggplant and season with salt.
4. Continue cooking on high heat with a lid.  You’ll need to remove the lid and stir around the eggplant at about half minute intervals to make sure it doesn’t burn.
5. When the eggplant turns color and becomes slightly soft (not mushy), turn the heat to medium high and add the soy sauce.
6. Repeat step four for about another two minutes.
7. Add more salt and soy sauce to taste.

Simple, right?  Tastes pretty good too.  You can add bits of meat to it too if you want… I think some bits of tomato might not be bad.   It’s a good base recipe to work off of.