A delightful twist on a classic Chinese eggplant dish, featuring a spicy and savory glaze.
Cut the eggplants into bite-sized cubes.
Uniformly sized pieces ensure even cooking.
Sprinkle the eggplant cubes with salt and let them sit for 20 minutes to draw out moisture.
This step helps reduce bitterness and improves texture.
Rinse the eggplant cubes under cold water and pat them dry with a clean towel.
Ensure the eggplant is dry to avoid splattering during cooking.
In a bowl, mix soy sauce, hoisin sauce, red pepper flakes, and rice vinegar to create the sauce.
Adjust the spice level by adding more or less red pepper flakes.
Heat vegetable oil in a skillet over medium-high heat.
Ensure the oil is hot before adding the eggplant for better searing.
Add the eggplant cubes to the skillet and stir-fry until they are golden and tender.
Stir frequently to prevent sticking and ensure even cooking.
Add garlic and ginger to the skillet and stir-fry for 1 minute until fragrant.
Avoid burning the garlic as it can turn bitter.
Pour the sauce over the eggplant and stir well to coat evenly.
Lower the heat to prevent the sauce from burning.
Simmer the mixture for 5 minutes until the sauce thickens and glazes the eggplant.
Stir occasionally to prevent sticking.
Drizzle sesame oil over the dish and sprinkle with toasted sesame seeds before serving.
Serve immediately for the best flavor and texture.
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