Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

saveur.com

Khoa Lê Anh

1⁄4 cup soy sauce

2 tbsp. Chinkiang (Chinese black vinegar) or balsamic vinegar

2 tbsp. shaoxing jiu (Chinese rice wine) or dry sherry

1 tbsp. sugar

1 tsp. crushed red chile flakes

1 tsp. kosher salt

4 medium Japanese eggplants, sliced 2" thick crosswise and cut into 6 wedges

2 tbsp. canola oil

10 cloves garlic, minced

1 (3") piece ginger, peeled and minced

1 tsp. sesame oil

1⁄4 cup minced scallions

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