Chinese Eggplant in Chili Garlic Sauce | City Wide Produce

Ingredients

• 2 small long Chinese eggplants (about 10oz each)
• 1 tsp salt
• 1 tbsp cornstarch (optional)
• For the Sauce:
• 1 ½ tbsp soy sauce or tamari sauce (for a gluten-free option)
• 1 tbsp rice vinegar
• 1-2 tbsp water
• 1 tsp cornstarch
• 2 tsp coconut sugar (or other sugar)
• For Frying:
• 2 ½ tbsp peanut oil or vegetable oil
• 1 tsp minced ginger
• 3 minced garlic cloves
• 1 chopped chili pepper
• Optional for serving:
• Sliced spring onions , sesame seeds, lime wedges