Spicy Stir-Fried Eggplant

Preheat your cooking surface by heating 2 tablespoons of oil in a large skillet or wok over high heat, allowing it to reach almost a smoky state.

Introduce the eggplant cubes into your skillet, stirring constantly as they start to develop a rich brown color, approximately 3-5 minutes. Utilize a slotted spoon to carefully extract the eggplant and set it aside for later use.

Increase the heat once more, adding an additional 2 tablespoons of oil to your skillet.

Start cooking the onions in the skillet, stirring occasionally until they begin to soften and release their natural sweetness, roughly 30 seconds. Introduce the minced garlic into your skillet, stirring rapidly for an additional 30 seconds to allow its flavors to meld with the onions.

Mix all the sauce ingredients, including soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, into a harmonious blend. Combine the sauce with the cooked onions and garlic, stirring to create a smooth consistency.

Return the eggplant cubes to your skillet, reducing the heat to allow the vegetables and sauce to simmer together in perfect harmony. Allow this mixture to cook for approximately 5 minutes, or until the eggplant is tender and most of the liquid has been absorbed.

Finish your dish by drizzling a small amount of sesame oil over the top, and give it one final brief stir to ensure everything is well combined.