Chinese Eggplant with Spicy Garlic Sauce

Soak the eggplant in a bowl filled with water that has been given 1 tsp of salt. Cover the bowl. Let stand for 30 minutes. Drain well. Dry with paper towels.

Mix the eggplant with cornstarch. Stir well.

Heat the vegetable oil in a skillet over high heat. Fry the eggplant until cooked and browned. Remove from the heat. Set aside.

Turn down the heat a little. Heat sesame oil. Saut garlic and ginger until fragrant.

Put the eggplant back in the skillet. Stir it up.

Pour the sauce mixture (stir it well before pouring it). Stir well. Adjust to taste. Remove from the heat.

Serve over warm white rice. Yum