Eggplant in garlic sauce

Cut the eggplants into 6 × 1.5 cm batons. Finely chop the garlic, ginger and chili. Slice the green onions, keeping the white and green parts separate.

Sprinkle the eggplant with salt, toss and leave for 15 minutes. Then pat thoroughly dry with paper towels.

Mix the soy sauce, vinegar, sugar, 1½ tsp of the starch and 100 ml of water.

Toss the eggplant batons in the remaining starch to coat.

Heat 5 tbsp of the oil in a wok over medium-high heat and fry the eggplant in a single layer, in batches, for 6–8 minutes until golden and tender. Drain on paper towels.

Damp eggplant spits fiercely in hot oil, so dry it well and don't lean over the wok.

Add the last tablespoon of oil and fry the garlic, ginger, chili and white parts of the green onions for 30–40 seconds until fragrant.

Stir the sauce, pour it into the wok and stir until it thickens. Return the eggplant, toss and heat through for a minute. Scatter over the green parts of the onions. Done!