Chinese Eggplant with Garlic Sauce

Instructions

1. 1

   In a large bowl, whisk the salt into 4 cups (1 litre) of the water until dissolved. Add the eggplants and let brine for 15 minutes. Drain and pat dry (see note).

2. 2

   In another bowl, combine the remaining water with the brown sugar, soy sauce, vinegar, sesame oil, cornstarch and red pepper flakes. Set aside.

3. 3

   In a large non-stick skillet over high heat, cook the eggplant in the vegetable oil for 5 minutes or until tender and golden. Set aside on a plate.

4. 4

   In the same skillet, brown the garlic and ginger for 1 minute, adding oil as needed. Add the reserved sauce and bring to a boil. Remove from the heat. Add the eggplant and stir to coat in the sauce.

5. 5

   Garnish with green onions and sesame seeds. Serve with jasmine rice, if desired.