Vegan Eggplant with Garlicky Sauce

This is one of my favorite Chinese vegetable dishes. However the restaurant version is swimming in oil. One does not have to use oil to cook the garlic, ginger and onion to get the most of their flavor. I just used vegetable broth to obtain that signature Garlicky taste.

I used ordinary eggplant and not the Asian variety and utilized the microwave method to roast them  It is a fast and easy approach. The resulting eggplant dish is as good as the one I have had at the restaurants but much healthier.

Vegan Eggplant with Garlicky Sauce

• 1 eggplant (I used ordinary ones)
• 1/2 cup vegetable broth or water 
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 medium onion, sliced
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1/2 cup more broth or water 
• Pinch of red pepper flakes
• 1 tbsp cornstarch in 2 tbsp water
• 2 tbsp basil roughly torn (optional)

Peel the eggplant and cut lengthwise into four or five slices. Place a paper towel on the microwave and place the eggplant slices on top and cover with another paper towel. Microwave on high for five minutes till soft. Cut into bite sized pieces and set aside. 

Place 1/2 cup broth, garlic, ginger and onions in a skillet and heat the mixture till broth boils. Cook the aromatics in the boiling broth till they are cooked. 

Add the eggplant, soy sauce, sugar, additional 1/2 cup broth and red pepper flakes into the mixture in the skillet. Heat the mixture at medium heat until the eggplant absorbs the sauce. Add more water if the mixture dries up. Add the cornstarch mixture and heat till the sauce thickens. 

Add the torn basil pieces on top if using. Serve over rice.