1 medium eggplant
1 teaspoon finely chopped fresh garlic
1 teaspoon finely grated or chopped fresh ginger
1 tablespoon hoisin sauce
2 green onions, finely chopped
1 teaspoon dark soy sauce
Peel the eggplant if you like, or leave the skin on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side. Boil 1/4 inch of water in a wide frying pan, then add the eggplant and cook, stirring occasionally and adding more water as needed, until softened to your satisfaction, and very little water remains. Remove the eggplant to a bowl, then heat another 1/4 inch water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed. Add the soy sauce and green onions to the pan, then add the eggplant, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat with the sauce. Serve hot or at room temperature, with rice or noodles.
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