Eggplant with Spicy Garlic Sauce

Method

1. Trim eggplant and cut into 5 cm batons, about 2 cm thick. Dry the cut surfaces with kitchen paper. Have a wide skillet and lid ready; long slender eggplants are more suitable here than dense oversized rounds.
2. Mix chilli-garlic sauce, soy sauce, rice vinegar, sugar and the measured water in a jug. Prepare the separate cornstarch slurry. Start with less chilli-garlic sauce if the brand is intensely hot or salty.
3. Heat 2 tablespoons oil in the skillet over medium-high heat. Add half the eggplant in one layer and sear for 2–3 minutes on each of two cut faces. Transfer to a plate and repeat with the second half, using a little of the remaining oil as necessary.
4. Lower to medium heat, add the remaining oil if needed and briefly cook garlic and ginger for 30 seconds. Pour in the sauce and scrape up any browned flavour from the pan, discarding burnt bits if there are any.
5. Return eggplant, turn to coat and cover for 3–5 minutes until the flesh yields easily but the pieces hold their shape. Check halfway and add a splash of water if the pan dries before the eggplant is tender.
6. Uncover, stir the slurry and add about half. Bubble for 30 seconds and add the rest only if the sauce still needs body. Fold gently with spring onions and optional sesame oil; avoid crushing soft eggplant with constant stirring.
7. Serve immediately with rice and a main dish prepared separately. Cool and refrigerate leftovers promptly. The chilli-garlic sauce is a seasoning, not a preservation treatment, and the cooked eggplant should not be stored at room temperature.