Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) | Saveur

Ingredients

• 1 ⁄ 4 cup soy sauce
• 2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar
• 2 tbsp. shaoxing jiu (Chinese rice wine) or dry sherry
• 1 tbsp. sugar
• 1 tsp. crushed red chile flakes
• 1 tsp. kosher salt
• 4 medium Japanese eggplants, sliced 2" thick crosswise and cut into 6 wedges
• 2 tbsp. canola oil
• 10 cloves garlic, minced
• 1 (3") piece ginger, peeled and minced
• 1 tsp. sesame oil
• 1 ⁄ 4 cup minced scallions