Eggplant with garlic sauce

Method

1. 1 Cut the eggplant into long strips, then toss with salt for 15 minutes and drain well.
2. 2 Fry the eggplant in oil for 5 minutes until the outside is slightly browned, then remove it to prevent it from absorbing more oil.
3. 3 Finely chop all 15 cloves of garlic; the large amount of garlic is the defining characteristic of this garlic sauce.
4. 4 Garlic sauce differs from fish sauce in that it doesn't balance the sweet and sour flavors with vinegar and sugar; the garlic flavor is the most prominent.
5. 5 Sauté half of the garlic with the soybean paste for 90 seconds, then pour in the broth and soy sauce.
6. 6 Add the eggplant to the pan and simmer for 8 minutes. Mix in the cornstarch to thicken the sauce, then add the remaining garlic and green onions.

With an appliance

• Air fryer 40 min

  Replace step 2: spray oil on the eggplant and fry at 200 degrees for 10 minutes, flipping at the 5th minute; step 6: continue simmering the eggplant in the sauce for 8 minutes before mixing in the remaining half of the raw garlic.