Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Ingredients
Directions
Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.
Nutrition Facts (per serving)
| 187 | Calories |
| 8g | Fat |
| 29g | Carbs |
| 5g | Protein |
