Eggplant with Garlic Sauce (Yu Xiang Qiezi, é±¼é¦èå) | Asian

Name: Eggplant with Garlic Sauce (Yu Xiang Qiezi, é±¼é¦èå) | Asian
Ingredients: 400 g eggplant(aubergine) (14oz, see note 1); Â½ tsp salt; 1Â½ tbsp black rice vinegar; 1Â½ tbsp Shaoxing rice wine (see note 2); Â½ tbsp dark soy sauce; 1 tbsp sugar; 1Â½ tbsp cornstarch; 4 tbsp water; 1 tsp sesame oil; 1Â½ 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)

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Ingredients

400 g eggplant(aubergine) (14oz, see note 1)
Â½ tsp salt
1Â½ tbsp black rice vinegar
1Â½ tbsp Shaoxing rice wine (see note 2)
Â½ tbsp dark soy sauce
1 tbsp sugar
1Â½ tbsp cornstarch
4 tbsp water
1 tsp sesame oil
1Â½ 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)