Step 6 of 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.

• Eggplant · 3.5 lb
• Garlic · 60 cloves
• Cornstarch · 2.1 oz
• Spring onion · 4.2 oz