We often order this in restaurants, so I had to try cooking it myself. I did the usual "improvisation on the theme of" multiple Internet eggplant recipes and it came out well.
Fry diced eggplant in oil, add garlic and ginger after several minutes, then, in a minute or two, pour in the sauce and simmer for a while (I went over 15 min, but next time I would do maybe 10 so as to retain more of the sauce). Toward the end you may throw in some chopped green onions and a tablespoon of cornstarch for bulk. I liked the idea of sprinkling sesame seeds on the final product, but forgot to do it.
- eggplant/aubergine (any variety)
- 4-8 cloves of garlic (to taste)
- 2 tbsp sliced ginger
- 2-4 green onions
- 1 tbsp cornstarch
- sesame seeds
Sauce
- 0.5 cup broth
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar (or equiv. amount of honey)
- 1 tsp chili-garlic sauce (or less if you are sensitive to spice)