Chinese Garlic Flavor Eggplant

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Http://www.chinesefooddiy.com/lowfat_eggplant_garlic_sauce.htm

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Steps

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Peel the aubergine if you hate the skin , or leave it on if you like the texture and think it looks pretty.

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Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.

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Boil 1 cm of water in a wide frying pan , then add the aubergine and cook , stirring occasionally and adding more water as needed , until aubergines are softened to your satisfaction , and very little water remains.

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Remove the aubergine to a bowl , then heat another 1cm water in the pan.

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Add garlic , ginger and hoisin sauce , then simmer briskly for 10 minutes , stirring and adding more water as needed.

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Add the soy sauce and spring onions to the pan , then add the cooked.

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Aubergine , with a little more water if needed.

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Cook over a low heat for 5 minutes , stirring to coat the aubergine with the sauce.

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Serve hot or at room temperature.

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Ingredients

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aubergine, fresh garlic, fresh ginger, hoisin sauce, spring onions, dark soy sauce