Stir-Fried Eggplant (Thoroughly Squeezing Out Moisture After Salting Keeps It from Getting Mushy)

Steps

1. 1

   Remove the stem from the eggplant, wash it clean, cut it in half, and slice diagonally from the flesh side

2. 2

   Place the eggplant in a bowl, add 1T sea salt and 100ml water, toss to coat, and let it sit for 20 minutes

3. 3

   Squeeze out all the moisture from the salted eggplant

4. 4

   Heat 2T olive oil in a pan over low heat, add green onion and 0.5T minced garlic to infuse the oil, then add the eggplant along with 1T soy sauce, 1T tuna fish sauce, and 1T corn syrup, and stir-fry gently