Chinese Eggplant in Garlic Sauce

2 Chinese eggplants, cut in to 2 inch length
1 tbsp soy sauce
1 tbsp Hot Chili Bean Sauce / Doubanjiang
Cooking oil/fat of choice
1/2 tbsp of minced fresh ginger
2 cloves garlic, minced
2 scallions, finely chopped
1 tbsp vinegar or lemon juice (optional)
1 tsp sugar (optional)

Slice eggplants in to 2-inch length.
Place eggplants in a bowl and fill with water. Add 1 tbsp of salt and either vinegar or lemon juice, and mix well. This helps keep the eggplants from browning and helps keep it more ‘purple’.
Allow it to soak for about 15 minutes. Mince your garlic and ginger, and chop your scallion if you haven’t already done so.
Remove from water, and pat dry with paper towel.
In a wok or cooking pan, add cooking oil / fat, garlic, and ginger, and stir fry for about a minute.
Add eggplants and soy sauce, hot chili sauce, and sugar (optional), and stir fry for about 5 minutes or until eggplants are cooked thoroughly.
At the very end, add the chopped scallions, and turn off the heat. Stir chopped scallions to mix well. This helps keep it green.
Remove from cooking pan or wok and serve!

Paleo Eggplant in Garlic Sauce
It’s pretty easy to customize this recipe to make it paleo friendly. You just have to substitute some of the ingredients.

Soy sauce is not paleo, so substitute this with coconut amino. The flavor is similar enough that coconut amino is often used as a paleo substitute for soy sauce.
For the Hot Chili Bean Sauce, you will want to use a paleo chili sauce/paste instead of Doubanjiang. This is because Beans are legumes and legumes are not paleo.
Instead of Sugar, you can skip it complete (though it will remove a certain sweet flavor) or you can substitute with Honey.

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