Easy Chili Garlic Eggplant

1. Cut eggplant into 2” chunks.
2. Steam your eggplant chunks for 5-8 minutes.
3. Pat dry to remove excess moisture.
4. Heat up some oil in a pan over medium heat.
5. Add in sliced thai chili, minced garlic, and ground ginger. Mix and cook for 30 seconds to 1 minute until fragrant.
6. Add in the steamed eggplant skin side down.
7. Add in soy sauce, Chinkiang vinegar, cooking wine, and sweetener. Toss and sauté until evenly coated.
8. Add in corn starch slurry and continue cooking until sauce is thickened and eggplant is cooked to your preferred texture.
9. Season with garlic salt to taste and enjoy with a freshly steamed bowl of rice!