Chinese eggplant

Chinese eggplnt is one of my favourite dishes of Asian cuisine. It is not an easy topic because it quickly absorbs the oil on which it is being cooked and you always have to add more and more. In order to prevent that and make the dish light, you need to pre-soak the eggplant in the water with salt.
Secondly, eggplant does not have such a strong taste and that's why the sauce in this recipe is quite aromatic and makes the taste more interesting. I also recommend making this dish with some pork meat. You can just finely chop the meat and fry after adding ginger, garlic and onion.  

Ingredients (for 2 servings):

- 2 medium eggplants
- 1,5 teasp of salt
- 2 teasp of corn or potato starch
- 2 tablesp of oil
- 2 cloves of garlic
- 3 cm of fresh ginger
- 1/2 onion

For the souce:

- 1 teasp of rice vinegar (or just the regular one)
- 2 teasp of sugar
- 1 tablesp of Chines wine (or red semi-dry wine)
- 1 teasp of peanut or sesame oil
- 2 teasp of soy sauce
- 1/4 teasp of salt

Cut the eggplants into small wedges.
Pour some water into a big pot, add the salt and stir until it dissolves. Place the eggplant in the water and leave for 15 minutes.
In the meantime pour 100 ml of water into a small bowl and add all the sauce ingredients. Mix and set aside.
Finely chop the onion, ginger and garlic and set aside as well.
Dry the eggplants with a paper towel and place in a bowl. Spread with the flour and mix thoroughly. 
Warm the oil in a deep frying pan and fry the onion, garlic and ginger. Then, add the eggplant- stir and fry until the eggplant gets soft. Add the sauce and stir-fry for another minute or two. Serve with the rice and fresh corriander. 

The inspiration comes from the following website.