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Tender Chinese eggplant is braised in a savory sauce until silky and deeply flavored. This vegetarian, healthy family dish is low calorie and naturally satisfying.
Cut Chinese eggplants into thick batons (about 3 inches long), then soak in salted water for 10 minutes to reduce bitterness. Drain and blot dry with paper towels.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggplant pieces in a single layer and sear until lightly browned on all sides, about 5 minutes. Remove and set aside.
Add remaining 1 tablespoon oil to the same pan. Lower to medium heat; sauté minced garlic, ginger, and the white part of scallions until aromatic, about 1 minute.
Return eggplant to the pan. Stir the seasonings: soy sauce, oyster sauce, sugar, rice vinegar, water, and dissolved cornstarch. Pour over eggplant and mix well.
Cover with a lid and braise gently over low heat for 10-12 minutes, checking once to toss and ensure even cooking. Braise until eggplant is soft and the sauce is silky. Top with sliced green scallion tops before serving.
