Preparation:
Peel and cut the eggplant. We usually do wedges about two inches long, but it doesnt really matter. Cut up some onions (maybe two medium sized ones) and a few cloves of garlic.
Heat up your wok until it is hot. Add some oil (I usually use canola). When oil is hot add some chili and garlic paste (be careful its very strong). Stir around for about a minute. Add onions and saute. When onions start to go limp add the chopped garlic. Cook for about a minute more and add the eggplant. Stir well so the oil is well distributed. If it seems really dry add about 1/4 cup water. Cover and let steam. Stirr every few minutes. When eggplant is almost done add a few dollops of oyster sauce and a few teaspoons of soysauce diluted with a few teaspoons of water. Stir well. Add cornstarch/water mixture. Cook until eggplant is done and sauce has thickened. Serve with rice and possible another dish that isn't spic |
