Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子) | Asian | Umami

Ingredients

• 400 g eggplant(aubergine) (14oz, see note 1)
• ½ tsp salt
• 1½ tbsp black rice vinegar
• 1½ tbsp Shaoxing rice wine (see note 2)
• ½ tbsp dark soy sauce
• 1 tbsp sugar
• 1½ tbsp cornstarch
• 4 tbsp water
• 1 tsp sesame oil
• 1½ tbsp cooking oil
• 50 g minced meat (pork/beef/chicken) (1/3 cup, see note 3 for vegetarian options)
• 2 tbsp picked chili garlic sauce (see note 4 & 5 for substitutes)
• 4 cloves garlic, minced
• 2 tsp minced ginger
• 2 stalks scallions, finely chopped (separate the white & green parts)